Sharp cheddar, tangy sour cream, and tender, crispy-skinned potatoes make this Potatoes Romanoff casserole a decadent side dish that will steal the show.
– 3 large russet potatoe– 1 small shallot – 2 cups sharp cheddar cheese – 1½ cup sour cream– salt and pepper– 1 tablespoon butter– 2 tablespoons chive
Ingredient
Direction
Heat oven to 400°℉. Prick the potatoes several times with a fork and bake on the oven rack for an hour until cooked through and crispy.
1
Please allow them to completely cool down. Pictures of the process that demonstrate how to make potatoes romanoff.
2
Gradate the potatoes into a large mixing bowl after they cool. Potato romanoff process shots.
3
Mix in diced shallot, shredded cheddar, sour cream, and a pinch of salt and pepper. Mix everything gently until well combined.
4
Potato romanoff process shots. Lower the oven temperature to 350℉ (175℃). Butter a baking dish and add potatoes.
5
Spread it evenly and add the reserved cheese. Bake until the top is golden and bubbly, 30–35 minutes.
6
Potato romanoff process shots. Remove the dish from the oven and cool slightly. Sprinkle chopped chives on top before serving.