Potatoes Romanoff Cheesy Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large russet potatoes, baked and chilled overnight, skins left on
02 -
3 tablespoons salted butter
03 -
0.25 cup diced shallot
04 -
1 clove garlic, minced
05 -
2 teaspoons salt
06 -
0.5 teaspoon ground black pepper
07 -
1.5 cups sour cream
08 -
2.5 cups freshly shredded sharp white cheddar cheese, divided
09 -
0.5 cup grated parmesan cheese
# Instructions:
01 -
Preheat oven to 190°C. Grease a 2-litre baking dish.
02 -
In a small pan, melt the butter over medium-low heat. Sauté diced shallot until softened and translucent, about 4 minutes. Add minced garlic and cook for an additional 30 seconds. Remove mixture from heat.
03 -
Using a box grater or food processor, grate cold baked potatoes with skins intact.
04 -
In a large mixing bowl, mix sour cream, salt, black pepper, 2 cups of the cheddar, and the sautéed shallot and garlic. Gently fold in shredded potatoes to retain their texture, stirring until just combined.
05 -
Gently transfer potato mixture into the prepared baking dish. Evenly sprinkle with remaining cheddar and grated parmesan cheese.
06 -
Bake for 25–30 minutes, until the top is golden brown and bubbling.
# Notes:
01 -
For best texture, bake potatoes a day in advance and chill overnight before grating.
02 -
If preparing ahead, refrigerate unbaked casserole and increase baking time to 45 minutes.
03 -
To reheat leftovers, cover with foil and warm in a 175°C oven until heated through. Add a splash of milk or cream if the texture appears dry.
04 -
At a multi-course meal, this dish can yield up to 8–10 portions.