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Clean recipe · afamilyfeast.com

Potatoes Romanoff

Potatoes Romanoff has shredded baked potatoes in a zesty mixture of shallots, sour cream and horseradish – all topped with cheddar cheese and baked until golden brown and crispy on top.

Original recipe: afamilyfeast.com

Yield:
10 servings
Prep:
PT-497253H18M35S
Cook:
2 hr
Total:
PT-497253H18M35S
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Potatoes Romanoff

Ingredients

  1. 4 medium Russet potatoes (about 2 ½ – 3 pounds)
  2. 3 tablespoons butter
  3. ¾ cup chopped shallots
  4. 1 tablespoon fresh garlic, minced
  5. 1 ½ cups full fat sour cream
  6. ½ cup mayonnaise
  7. 8 ounces good quality sharp white cheddar cheese, shredded and divided (don’t buy preshredded)
  8. ¾ cup freshly grated Parmesan cheese, divided
  9. 1 teaspoon kosher salt, plus more as needed
  10. ½ teaspoon freshly ground black pepper
  11. 1 tablespoon freshly squeezed lemon juice
  12. 1 teaspoon prepared horseradish (optional, but it gives the dish a nice kick)
  13. Pinch of cayenne pepper

Instructions

  1. The day prior to serving, wrap each potato in foil and bake at 425 degrees F. for about 50-60 minutes or until tender but firm. You want the potatoes to be a bit undercooked since they will cook further in the casserole. Refrigerate overnight.
  2. The day of serving, preheat the oven to 375 degrees F.
  3. Butter a 2-quart casserole dish. Ours was 12x8x3 inches.
  4. Remove foil and grate each skin-on potato on the large holes of a box grater into a large bowl.
  5. Place shallots and butter in a saute pan and cook for three minutes on medium. Add garlic and cook for one more minute. Set it aside.
  6. In a medium bowl, place the sour cream, mayonnaise, all but ½ cup of the cheddar and all but ¼ cup of the Parmesan. Set those two cheeses aside to top the casserole before baking. The amount of cheddar going into the mixture is about three cups and about ½ cup of Parmesan. The remainder goes over the top before baking.
  7. Stir in the salt, pepper, lemon juice, optional horseradish, and the cayenne pepper into the medium bowl with the mixture.
  8. Add this mixture to the shredded potatoes along with the shallot mixture. Taste and add more salt if needed.
  9. Scrape into the buttered casserole dish and use a fork to rough-up the top.
  10. Sprinkle on the reserved cheddar and Parmesan cheeses and bake for 45 – 60 minutes or until the internal temperature reaches at least 145 degrees F when poked with a probe thermometer. Ours took 50 minutes. If your casserole dish is not as deep as our three inch deep dish, your baking time will be less.
  11. Place under the broiler to brown and crisp the top. Up to you on how brown and crisp you like it. We liked the cheese extra crispy on top.
  12. Serve immediately.