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Strip House Potatoes Romanoff

Source of Recipe

Williams-Sonoma


Recipe Introduction

"Twice-baked potatoes take on bold new dimensions of flavor in a rich, creamy gratin with shallots and cheddar cheese. This dish is one of the signature sides at Strip House, a steakhouse in New York City’s Greenwich Village. The potatoes need to be baked a day in advance, so plan accordingly."

Recipe Link: https://tinyurl.com/3ucvv5jv

List of Ingredients

â—¦ 3 large russet potatoes, about 2 pounds total, unpeeled and scrubbed
â—¦ ¾ cup minced shallots
â—¦ 2 ½ cups grated white Cheddar cheese
â—¦ 2 teaspoons kosher salt
â—¦ ¼ teaspoon freshly ground white pepper
â—¦ 1 ½ cups sour cream


Recipe

Preheat oven to 425° F.

Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 350° F.

Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 ¾ cups of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in two additions.

Transfer the potato mixture to a 1 ½-quart gratin dish; do not compress. Sprinkle the remaining ¾ cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.

Serves 6