Todays post is from the archives! I posted this recipe a year ago…and it almost shut the web down. Crazy. To this day it is one of the most popular posts from this blog. It is a wonderful dish….I apologize that the pictures are such poor quality. I took them over a year ago with my old camera. ugh. I’ll have to replace them when I get a chance to take new ones. Hope you enjoy…..
This is a great side to have with grilled steak! {Or anything else. Or by itself. Hot. Cold. Meal. Snack. You get it……} It’s so yummy I always hope for leftovers so I can have it for breakfast.
POTATOES ROMANOFF
3 large russet potatoes, unpeeled
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
DIRECTIONS:
Preheat oven to 425 degrees.
Bake potatoes in oven until done—about an hour. Remove foil and let cool to room temperature. Put potatoes on a plate, cover with plastic wrap, and refrigerate overnight.
Grate potatoes, including skins. You can use a large box grater or a food processor. {I like the food processor!} Transfer grated potatoes to a bowl and sprinkle in shallots, 1 3/4 cup cheese, salt, and pepper.
Use your hands to gently toss together. {I guess you could stir–but you would miss all the fun. Go ahead, plunge those hands down in there!}
Then fold in sour cream.
Transfer mixture to a 1 1/2 quart gratin dish–don’t compress {or squash, or moosh, or squish}! Sprinkle the remaining cheese on top.
Bake at 350 degrees until the top is golden brown, about 30 minutes. Serves 6.
Enjoy~
Sharing with: Tip Junkie, Between Naps on the Porch, Thrifty Decor Chick, Funky Junk Interiors, DIY Showoff, Home Stories A to Z, a.k.a. Design, Serenity Now, Savvy Southern Style, My Romantic Home, Uncommon Designs, Jennifer Rizzo
Yummy! Wish I had some of that for breakfast this morning!
Oooo…wouldn’t it be great!
That looks and sounds great!
It most definitely is!
I promised myself I would not sign up for one more blog……..BUT anyone who uses Vermont Cabot Cheese has to have good taste. Being a Vermonter, I am kinda partial. Thanks for a great recipe!
Kathi~ So glad to have you! Vermont is one of our favorite places…we almost moved there years ago.
Lots of Vermonters move down here to Eastern NC…I’m amazed at how many we have here in our town. 
Have a great night…..
Hi. I know it’s been awhile, but I’ve been looking for a mug rack like the one in the picture and numbered white coffee cups. Where did you get yours? Thank you. Mona at peaceandquilts@gmail.com
Mona~
The numbered teacups are from Anthropologie long ago…and the rack is a vintage French drying rack. Keep a look out for them on etsy and ebay or in antique stores/flea markets.
Wooooowwww… This looks AMAZING!!! And yes, I loved the numbered cup… 12 is my favourite number!
It’s a great number!
You will love this recipe! Enjoy….
Oh, my! That has to be fabulous!
It is! You’ll have to give it a try!
dear cottage in the oaks …
i think ive made this recipe at least 13 times … it is surely spectacular … taste and texture !!! just AMAZING … did i mention taste and texture … oh my gosh … my family is crazy for it … whether its in the morning for brunch or in the evening next to skirt steak … next to anything really … they each want their own cassarole …we just want to bury our faces in it …
thank you thank you thank you !!!! you are wonderful to share this with me as i share it over and over again with all of my peeps … have a wonderful weekend …
So glad, Elizabeth! I don’t know which I like better….fresh out of the oven, or leftover for breakfast the next day.
So glad you are enjoying it!