Potatoes Romanoff
Next time you make baked potatoes, bake an extra 2 lbs so you can enjoy this cheesy comfort dish the next day.
Ingredients
- 2 lbs large russet potatoes, washed, unpeeled, cooked, and shredded (approximately 3 potatoes)
- ¾ cup mince shallots
- 2½ cups white cheddar, grated
- 2 tsp salt
- ¼ tsp ground white pepper
- 1½ cups sour cream (use plain Greek yogurt for extra protein)
- optional toppings: bacon, ham, broccoli
Instructions
To bake the potatoes
- Heat oven to 425℉. Scrub potatoes with water. Pierce each potato several times – bake until tender, about an hour. Let cool, refrigerate overnight (I like to make this recipe after I have baked potatoes and use the leftovers)
Potatoes Romanoff
- Heat oven to 350℉. Grate potatoes including skin into a bowl, sprinkle with shallots, cheese (reserve ½ cup), salt and pepper (hands are easiest to toss together).
- Fold in sour cream/Greek yogurt
- Transfer to qt gratin dish, sprinkle with remaining cheese. Bake at 350℉ until hot and cheese is melted – about 30 minutes. Optional: top with bacon, ham, broccoli.
Notes
Recipe courtesy of Alice Klopstad. "Recipe given to me from a dear friend [Jill] I met in Brookings."
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife