POTATOES ROMANOFF (WMS SONOMA)

By curly

Ingredients

• 3 large russet potatoes, about 2 pounds total, unpeeled and scrubbed
• 3/4 cup minced shallots
• 2 1/2 cups grated white cheddar cheese
• 2 tsp salt
• 1/4 tsp freshly ground white ginger
• 1 1/2 cups sour cream

Details

Servings 6

Preparation

Step 1

Preheat oven to 425 degrees.

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

The next day, preheat oven to 350 degrees.

Using large holes of box grater or food processor fitted with large-hole grater, grate potatoes, including skins. Transfer to bowl, sprinkle shallots, 1 3/4 cups cheese, salty and white pepper on top. Using your hands, gently toss together to combine, then fold in sour cream in 2 additions.

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