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.
Makes 6 Portions of Potatoes Romanoff
- 2 pounds whole baked potatoes, grated or chopped small
- 1/2 cup finely minced onions
- 2 cups grated white cheddar cheese
- 1 1/2 cup sour cream
- salt and fresh ground black pepper to taste
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 a 350 degrees F.
oven for 25-30 minutes, until golden brown.
|Nutritional Guidelines (per serving)|
|Total Fat||38 g|
|Saturated Fat||21 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||3 g|