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    Saltgrass Steak House Romano Potatoes

    Houston Chronicle-8/5/98


    List of Ingredients


    • 2 pounds red potatoes,(not new potatoes), unpeeled
    • 1 stick (1/2 cup) unsalted butter
    • 2 teaspoons minced garlic
    • 4 tablespoons grated Romano cheese, divided
    • 1/2 cup whole milk
    • 1/2 cup shredded Monterey Jack cheese
    • 1/2 cup shredded Cheddar cheese
    • 2 tablespoons chopped green onions
    • 2 teaspoons salt
    • 1 teaspoon cracked black pepper
    • 1/2 teaspoon ground white pepper
    • 1 teaspoon paprika


    Instructions


    1. Boil potatoes a day ahead; cover and refrigerate overnight.
    2. Cut potatoes into quarters in a large mixing bowl.
    3. Place butter and garlic in small saucepan; heat over medium heat until butter is completely melted. Pour over potatoes. Add 3 tablespoons Romano. Add milk, Monterey Jack, Cheddar, green onions, salt, peppers and paprika.
    4. Preheat oven to 350 degrees.
    5. Mix ingredients thoroughly with your hands, gently squeezing through you fingers. Do not overmix; there should be large chunks throughout the mixture. Transfer potatoes to a 13x9x2" casserole dish; sprinkle with remaining Romano and cover. Bake 35 minutes. Serve immediately.
    6. Servings: 8
 

 

 

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