I get bored making the same side dishes – don’t you? I changed up my regular mashed potatoes this go round for these yummy yummy melt in your mouth Potatoes Romanoff. Oh my they are good.. Served these alongside filet mignon and garlicky green beans. Delicous!
Ingredients
- 4 large russet potatoes, scrubbed clean
- 2 Tbs minced shallots
- 2 tsp kosher salt
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1 pinch cayenne pepper
- 2 1/2 cups freshly grated white cheddar cheese
- 2 cups sour cream
Instructions
- Preheat oven to 400
- Pierce potatoes all over, wrap tightly in foil, place on baking pan
- Bake until potatoes are very tender, easily pierced with a fork - about 90 minutes or so, depending on your oven
- Let wrapped potatoes cool to room temp. Unwrap, place on a plate, cover with plastic wrap and refrigerate 8 hours or until completely chilled (overnight is fine.)
- Preheat oven to 425
- Leave skin on potatoes, use a box grated to shred potatoes. Place in a large bowl. Add shallots to potatoes, season with the salt, peppers and cayenne. Toss well. Add cheddar cheese, toss until barely combined.
- Transfer to a greased 9x13 casserole dish, pat down lightly.
- Bake until the top is browned, about 35-40 minutes
- I also made the entire dish, and covered tightly and placed in the fridge, next day I took it out to come to room temperature for an hour, then baked.
- As always - enjoy!
As always – enjoy!