Potatoes Romanoff

sam's chop house

©1999

AuthorDartagnan
DifficultyIntermediate

"a true classic preparation of this timeless classic, sure to please everyone at your holiday table"

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Yields8 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
Plan on doing most of it a day ahead
 1 tsp unsalted butter, or as needed
 3 large russet potatoes, scubbed
 2 shallots
 3 tsp kosher salt
 ½ tsp white pepper, freshly ground
 2 pinches cayenne pepper
 2 ½ cups sharp white cheddar cheese, grated
 1 ¾ cups creme fraiche
 2 tbsp chives for garnish if desired
1

Preheat the oven to 400 °. Butter a casserole dish.

2

Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.

3

Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.

4

Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

5

Preheat the oven to 425 °.

6

Shred potatoes into a very large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.

7

Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly. Be gentle.

8

Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

9

To finish, garnish with chives if desired.

Ingredients

Plan on doing most of it a day ahead
 1 tsp unsalted butter, or as needed
 3 large russet potatoes, scubbed
 2 shallots
 3 tsp kosher salt
 ½ tsp white pepper, freshly ground
 2 pinches cayenne pepper
 2 ½ cups sharp white cheddar cheese, grated
 1 ¾ cups creme fraiche
 2 tbsp chives for garnish if desired

Directions

1

Preheat the oven to 400 °. Butter a casserole dish.

2

Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.

3

Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.

4

Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

5

Preheat the oven to 425 °.

6

Shred potatoes into a very large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.

7

Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly. Be gentle.

8

Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

9

To finish, garnish with chives if desired.

Potatoes Romanoff