Potatoes Romanoff

By lorik

Introduce the hot potatoes in two additions to keep the sour cream mixture from curdling. You can make the casserole ahead and store it in the refrigerator for up to 24 hours. To heat, bake in a 425-degree oven for 30 to 35 minutes.

Ingredients

• 3 pounds russet potatoes, peeled and cut into 1/2-inch pieces
• 2 teaspoons salt
• 1 1/4 cups sour cream
• 4 ounces cream cheese, softened
• 1 tablespoon cornstarch
• 1/2 teaspoon white pepper
• 1 3/4 cups low-sodium chicken broth
• 4 scallions, white parts minced, green parts sliced thin on bias
• 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)

Preparation

Step 1

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Toss potatoes with salt in large bowl, cover, and microwave until tender, about 15 minutes, stirring once halfway through cooking.

2. Whisk sour cream, cream cheese, cornstarch, and pepper together in large bowl until combined. Whisk in chicken broth and scallion whites until incorporated. Fold in hot potatoes in 2 additions. Pour potato mixture into 8-inch square baking dish and sprinkle top with cheddar. Place dish on rimmed baking sheet and bake until casserole is bubbling and cheese is browned, 15 to 20 minutes. Let cool for 20 minutes. Sprinkle with scallion greens. Serve.