Cheesy Potatoes Romanoff
A creamy and cheesy potato dish that's perfect for any meal.
Ingredients
Main Ingredients
- 0.5 teaspoon butter or as needed
- 3 large russet potatoes scrubbed
- 0.25 cup minced shallots
- 3 teaspoons kosher salt
- 0.5 teaspoon freshly ground white pepper
- 1 pinch cayenne pepper or to taste
- 2.5 cups grated sharp white Cheddar cheese
- 1.75 cups sour cream
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each potato in aluminum foil and place on a baking sheet. Use a small knife to poke holes in the potatoes to allow steam to escape.
- Bake in the preheated oven for about 1 hour and 15 minutes, or until the potatoes are very tender and easily pierced with a knife.
- Let the potatoes cool to room temperature. Unwrap, place on a plate, cover with plastic wrap, and refrigerate until completely chilled, for 8 hours to overnight.
- Preheat the oven to 425°F (220°C) and butter a casserole dish to prevent sticking.
- Leave the skin on the potatoes and use a cheese grater to shred them into a large bowl. Add shallots, salt, white pepper, and cayenne to the potatoes. Toss with two forks until well combined.
- Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined to keep the mixture fluffy.
- Transfer the mixture to the prepared baking dish, piling it up high, then patting it down very lightly for even cooking.
- Bake in the preheated oven for 30 to 35 minutes, until piping hot and the top is beautifully browned.
- For a crispy top, broil the dish for a few minutes at the end of baking.
Notes
For a crispy top, broil the dish for a few minutes at the end of baking.