Strip House Potatoes Romanoff
Twice-baked potatoes take on bold new dimensions of flavor in a rich, creamy gratin with shallots and cheddar cheese. This dish is one of the signature sides at Strip House, a steakhouse in New York City’s Greenwich Village. The potatoes need to be baked a day in advance, so plan accordingly.
- 3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
- 3/4 cup minced shallots
- 2 1/2 cups grated white cheddar cheese
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground white pepper
- 1 1/2 cups sour cream
Adapted from willamssonoma.com
Preheat an oven to 425ºF.
Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 350ºF.
Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.
Transfer the potato 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. Serves 6.