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Creamy Potatoes Romanoff

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PREP TIME
20 min
COOKING TIME
105 min
TOTAL TIME
605 min
SERVINGS
8 servings
Dinner
Creamy Potatoes Romanoff
Ingredients
  • 1 teaspoon butter, or as needed
  • 3 large russet potatoes, scrubbed
  • 1/4 cup minced shallots
  • 3 teaspoons kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 pinch cayenne pepper, or to taste
  • 2 1/2 cups grated sharp white Cheddar cheese
  • 1 3/4 cups sour cream
Instructions
1
Preheat your oven to its highest temperature setting, which is 400 degrees F (200 degrees C).
2
Next, create small holes in the potatoes using a sharp utensil. Wrap each potato individually in aluminum foil and place them on a baking sheet.
3
Then, put the potatoes in the preheated oven and let them cook until they are extremely tender and can be easily pierced with a knife, taking around 1 hour and 15 minutes.
4
After the potatoes have finished cooking, allow them to cool down completely to room temperature. Remove the foil and place the potatoes on a serving plate.
5
Cover the potatoes with plastic wrap and refrigerate them until they are completely chilled, which can take anywhere from 8 hours to overnight.
6
Now, preheat your oven again to its highest temperature setting, which is 425 degrees F (220 degrees C).
7
Butter a casserole dish to prevent the potatoes from sticking.
8
To prepare the potatoes, leave their skin intact and use a cheese grater to shred them into a large bowl. Add some chopped shallots to the potatoes and season with salt, white pepper, and a pinch of heat.
9
Toss the potato mixture well using two forks until everything is fully incorporated.
10
Add some grated Cheddar cheese to the potatoes and mix it in thoroughly. Gently fold in a spoonful of sour cream until just combined.
11
Transfer the potato mixture to the prepared baking dish, piling it up high and then gently flattening it down.
12
Bake the potatoes in the preheated oven until they are piping hot and the top is nicely browned, taking around 30 to 35 minutes.