Potatoes Romanoff

Name: Potatoes Romanoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 large russet potatoes (baked and cooled overnight in the fridge); 3 tablespoons salted butter; ¼ cup diced shallot; 1 clove garlic (minced); 2 teaspoons salt; ½ teaspoon ground black pepper; 1 ½ cups sour cream; 2 ½ cups freshly shredded sharp white cheddar cheese (divided); ½ cup grated parmesan

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Ingredients

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3 large russet potatoes (baked and cooled overnight in the fridge)3 tablespoons salted butter¼ cup diced shallot1 clove garlic (minced)2 teaspoons salt½ teaspoon ground black pepper1 ½ cups sour cream2 ½ cups freshly shredded sharp white cheddar cheese (divided)½ cup grated parmesan

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Instructions

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Step 1

Preheat oven to 375℉ and grease a 2 qt baking dish.

Step 2

In a small pan, melt the butter over medium low heat and saute the shallot until softened and translucent, about 4 minutes. Add the garlic and cook for 30 more seconds. Remove from heat.

Step 3

Using a box grater or food processor, grate the cooled baked potatoes with the skin still on.

Step 4

In a large mixing bowl stir together the sour cream, salt, pepper, 2 cups of the cheddar, and the sauteed shallot and garlic. Gently fold in the shredded potatoes until just evenly combined, trying to keep the shredded texture.

Step 5

Lightly pile the potato mixture into the prepared casserole dish and evenly top with the remaining cheddar and parmesan cheese. Bake for 25-30 minutes until golden brown.