|Nutritional Guidelines (per serving)|
|Servings: 1 casserole (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 21g||106%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This great potato side dish recipe is adapted from one by Chef John Schenk from the Strip House in Las Vegas, NV. He calls it Potatoes Romanoff, and says he learned it from his mother back in Buffalo, NY.
Gather the ingredients.
Preheat oven to 350 F.
In a large bowl combine the potatoes, onions, cheese (reserve about a 1/2 cup of cheese for the top), and salt and fresh ground black pepper to taste.
Gently fold in the sour cream until just combined.
Butter a casserole dish, or individual ramekins, and spoon in the mixture. (You want as an irregular surface as possible, with lots of nooks and crannies.)
Top with the remaining cheese and bake in the oven for 25 to 30 minutes, until golden brown.
Serve and enjoy!
- Make sure that the baked potatoes are fully cooled after cooking, to make shredding easier.