Russet Burbank Potatoes Romanoff
By: Rob
Published: Saturday, March 12, 2011 - 9:26am

Ingredients




3 pounds large russet potatoes, about 2 total, unpeeled and scrubbed
3/4 cup minced shallots
2 1/2 cups grated white cheddar cheese
2 teaspoons salt
1/4 teaspoon freshly ground white pepper
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