Potatoes Romanoff – Closet Cooking

Potatoes Romanoff

Prep Time: 10 minutes Cool Time: 10 hours Cook Time: 1 hour 50 minutes Total Time: 2 hours Servings: 6

A twice baked potato casserole with plenty of cheese and sour cream!

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ingredients

• 3 pounds russet potatoes
• 2 tablespoons butter
• 1/2 cup shallot (or onion), finely diced
• 2 cloves garlic, chopped
• 2 1/2 cups cheddar cheese, shredded
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 1 1/2 cups sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper (or black pepper)

directions

1. Scrub the potatoes clean, pat dry, poke with a fork a few times, and bake in a preheated 400F/200C oven until cooked (205F-210F), about 60 minutes, before setting aside to cool, transferring to the fridge overnight, and shredding/grating.
2. Melt the butter in a small pan over medium heat, add the onion and cook until tender, about 5 minutes.
3. Add the garlic to the onion, and cook until fragrant, about a minute, before taking off the heat.
4. Mix the shredded potatoes, onions and garlic, cheddar cheese, parmesan, sour cream, salt and pepper.
5. Place the potato mixture into a 8×8 inch baking pan and bake in a preheated 350F/180C oven until the sides are bubbling and the top is golden brown, about 40 minutes.

Option: Add 1/2 pound bacon, cook and crumble it, before mixing it into the potatoes!
Option: Add 1 cup finely diced ham.
Option: Replace the onions and garlic with 1/2 teaspoon of onion powder and 1/2 teaspoon garlic powder and skip step 2.
Option: Use your favourite cheese or combination of cheeses!
Option: Replace 1 cup cheddar cheese with 4 ounces goat cheese, crumbled.
Option: Add 1 teaspoon rosemary, chopped!
Option: Garnish with chives, green onions, parsley, sour cream, etc.

Nutrition Facts: Calories 304, Fat 20g (Saturated 13g, Trans 0g), Cholesterol 64mg, Sodium 606mg, Carbs 16g (Fiber 1.3g, Sugars 4g), Protein 15g

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