Potatoes Romanoff

By learen

This is meant to start the day before you eat.

Ingredients

• 3 large russet potatoes, about 2 lb total, unpeeled and scrubbed
• 3/4 c minced shallots
• 2 1/2 c grated white cheddar cheese
• 2 t salt
• 1/4 t freshly ground pepper
• 1 1/2 c sour cream

Details

Servings 6

Preparation

Step 1

Preheat oven to 425.

Pierce each potato several times with fork. Place directly on oven rack and bake until tender, about 1 hr. Remove; let potatoes cool. Place on plate and wrap with plastic wrap. Refrigerate over night.

Next day, preheat oven to 350.

Using large holes of box grater or food processor fitted with large hole grater, grate potatoes, including skins. Transfer to bowl; sprinkle with shallots, 1 3/4 c cheese, salt 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 qt dish, do not compress. Sprinklw remaining cheese on top and bake until potatoes are hot and cheese is golden brown, about 30 min.