Russet Burbank Potatoes Romanoff

Ingredients

3 pounds large russet potatoes, about 2 total, unpeeled and scrubbed
2 teaspoons salt
1 1/2 cups sour cream

Preparation

1
Preheat oven to 425 degrees
2
Pierce each potato several times with fork
3
Place directly on oven rack and bake until tender, about 1 hour
4
Remove and let potatoes cool
5
Place on plate and wrap in plastic wrap
6
Refrigerate overnight
7
The next day preheat oven to 350 degrees
8
Using large holes on a box grater or food processor fitted with large hole grater, grate potatoes including skins
9
Transfer to bowl
10
Sprinkle with shallots, 1 3/4 cup cheese, salt and white pepper
11
Using your hands, gently toss together to combine
12
Fold in sour cream in 2 additions
13
Transfer potato mixture to 1 1/2 qt. gratin dish, do not compress
14
Sprinkle remaining 3/4 cup cheese on top
15
Bake until potatoes are hot and cheese is golden brown, about 30 minutes

 



Yield:

6.0

Added:

Saturday, March 12, 2011 - 9:26am

Creator:

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