Potatoes Romanoff

By norsegal8

Ingredients

• 3 large Russet potatoes, unpeeled and scrubbed
• 3/4 cup minced shallots
• 2 1/2 cup grated white cheddar cheese
• 2 teaspoons salt
• 1/4 teaspoons white pepper
• 1 1/2 cups sour cream

Preparation

Step 1

Preheat the oven to 425 degrees.

Pierce each potato several times with a fork. Place directly on the oven rack. Bake until tender, about 1 hour. Remove; let the potatoes cool. Place on a plate and cover with plastic wrap. Refrigerate overnight.

The next day, preheat the oven to 350 degrees.

Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl. Sprinkle the shallots, 1 1/2 cups of the cheese, salt and white pepper on the top. Using your hands, gently toss to combine, then fold in the sour cream in 2 additions.

Transfer the mixture to a 1 1/2-quart gratin dish; do not compress. Sprinkle the remaining 3/4 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.