Strip House Potatoes Romanoff
This creamy and indulgent potato gratin recipe is the perfect side dish for any occasion. With layers of tender potatoes, flavorful shallots, and gooey melted cheese, each bite is a comforting delight. The dish is baked to golden perfection, creating a crispy cheese topping that adds a delightful contrast to the creamy interior. Enjoy this satisfying gratin as a decadent addition to your next meal.
— Constant Cookbook
Ingredients
- 3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
- 3/4 cup minced shallots
- 2 1/2 cups grated white cheddar cheese
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground white pepper
- 1 1/2 cups sour cream
Instructions
- Preheat an oven to 425ºF.
- Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
- The next day, preheat the oven to 350ºF.
- Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.
- Transfer the potato mixture to a 1 1/2-quart gratin dish; do not compress. Sprinkle the remaining 3/4 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes. Serves 6.
- Recipe courtesy of Strip House.
Yield
Serves 6.
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