Steakhouse Potatoes Romanoff
Description
Chef John's potatoes Romanoff feature shredded potatoes fluffed up with sour cream and Cheddar cheese. Serve it as a holiday gratin or steak side dish.
Ingredients
•
1 teaspoon butter, or as needed
•
3 large russet potatoes, scrubbed
•
1/4 cup minced shallots
•
3 teaspoons kosher salt
•
1/2 teaspoon freshly ground white pepper
•
1 pinch cayenne pepper, or to taste
•
2 1/2 cups grated sharp white Cheddar cheese
•
1 3/4 cups sour cream
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Wrap each potato in aluminum foil; place on a baking sheet. Poke holes in potatoes using a small knife.
3
Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
4
Let potatoes cool to room temperature. Unwrap; place potatoes on a plate. Cover the plate with plastic wrap; refrigerate until completely chilled, 8 hours to overnight.
5
Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
6
Shred potatoes (with skins on) into a large bowl using a cheese grater. Add shallots potatoes, salt, white pepper, and cayenne pepper; toss with two forks until well combined.
7
Add Cheddar cheese; mix well. Gently toss in sour cream until barely combined.
8
Transfer mixture to the prepared baking dish, piling it high, then patting it down very lightly.
9
Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.