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Potatoes Romanoff

Source of Recipe

From "Potatoes 20 Ways" by America's Test Kitchen


Recipe Introduction

"Most versions of this creamy potato casserole turned out curdled, greasy, and flat. Cream cheese and cornstarch, in addition to the traditional sour cream, helped smooth out the sauce, and starchy russet potatoes help bind it. Microwaving the potatoes sped up the process so that the casserole needed only 20 minutes in the oven. Chicken broth and white pepper contributed seasoning and savory flavor, and sharp cheddar cheese, along with fresh scallion greens, finished the job. Introduce the hot potatoes in two additions to keep the sour cream mixture from curdling. You can make the casserole ahead and store it in the refrigerator for up to 24 hours. To heat, bake in a 425-degree oven for 30 to 35 minutes."

List of Ingredients

â—¦ 3 pounds russet potatoes, peeled and cut into ½-inch pieces
â—¦ 2 teaspoons salt
â—¦ 1 ¼ cups sour cream
â—¦ 4 ounces cream cheese, softened
â—¦ 1 tablespoon cornstarch
â—¦ ½ teaspoon white pepper
â—¦ 1 ¾ cups chicken broth
â—¦ 4 scallions, white parts minced, green parts sliced thin on bias
â—¦ 6 ounces sharp cheddar cheese, shredded (1 ½ cups)


Recipe

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Toss potatoes with salt in large bowl, cover, and microwave until tender (paring knife can be slipped in and out of potatoes with no resistance), about 15 minutes, stirring once halfway through microwaving.

Whisk sour cream, cream cheese, cornstarch, and pepper in large bowl until combined. Whisk in broth and scallion whites until incorporated. Fold in hot potatoes in two additions. Pour potato mixture into 8-inch square baking dish and sprinkle cheddar over top. Place dish on rimmed baking sheet and bake until casserole is bubbling and cheese is browned, 15 to 20 minutes. Let cool for 20 minutes. Sprinkle with scallion greens. Serve.

Serves 6 to 8