The Pioneer Woman Tasty Kitchen
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Potatoes Romanoff

4.66 Mitt(s) 15 Rating(s)15 votes, average: 4.66 out of 515 votes, average: 4.66 out of 515 votes, average: 4.66 out of 515 votes, average: 4.66 out of 515 votes, average: 4.66 out of 5

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Level: Easy

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Description

A great side, wonderful with steak as an alternative to baked potatoes.

Ingredients

  • 3 whole Large Russet Potatoes, Unpeeled
  • ¾ cups Minced Shallots
  • 2-½ cups Grated White Cheddar Cheese, Divided
  • 2 teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Pepper
  • 1-½ cup Sour Cream

Preparation

Preheat oven to 425 F.

Wrap potatoes in aluminum foil. Bake potatoes on a pan in the oven until done, about an hour. Remove foil and let potatoes cool to room temperature. Put potatoes on a plate, cover with plastic wrap, and refrigerate overnight.

Grate the chilled 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 the shallots, 1 3/4 cup cheese, salt, and pepper.

Use your hands to gently toss together. (I guess you could stir it too 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, making sure that you don’t compress (or squash, or moosh, or squish) it! Sprinkle the remaining cheese on top.

Bake at 350 F until the top is golden brown, about 30 minutes. Serves 6.

Recipe slightly adapted from williams-sonoma.com via Strip House.

7 Comments

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Odie on 8.16.2012

Sounds delicious! The only thing that could make this better is bacon, cause like cheese, bacon makes everything better:)

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Stacey Thomas on 1.5.2012

425 is for baking the potatoes. Bake the casserole at 350.

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Judy Trimpe on 11.9.2011

The recipe says to preheat the oven to 425° but the directions say to bake at 350°. Which is it?????

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kiminminnesota on 9.6.2011

Wonderful. I brought this to a potluck brunch and it had rave reviews from all of the other Moms. (Celebrating first day of school!) I wondered about grating baked potatoes, but it worked out easily. Will definitely be making this again – easier than the standby hashed brown casserole.

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Linda on 9.4.2011

I make a version of this recipe all the time and it is always a hit! I like that this uses baked potatoes, because I always make extra BP’s and now I can use them in this! It’s good!

15 Reviews

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amsorenson on 2.8.2013

These were good, but next time I would try shredding the potatoes without cooking them first.

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scotsma on 11.18.2012

Delicious!

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sheilahskitchen on 10.23.2012

I love this recipe; I’ve already made it two times! It’s so much better than plain old mashed potatoes.
Thanks
Sheilah

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christinee on 7.5.2012

I loved the shallot flavor but it was a little strong for some. I am going to make it again and sub leeks for the shallots and add some bacon. Great Recipe!!

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Bluegrass Mom on 4.25.2012

Very delicious! An easy dish to put together. I let my six year old help with all the shredding and mixing. I used less shallots than called for and the flavor was just right. Great dish.

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