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Romano Potatoes

Source of Recipe

Marla


List of Ingredients

serves 8

2 lbs "b" red potatoes
4 ozs unsalted butter
2 tsp minced garlic
4 tbsp grated romano cheese
4 fl oz whole milk
½ cup shredded monterey jack cheese
½ cup shredded cheddar cheese
2 tbsp chopped green onions
2 tsp salt
1 tsp cracked black pepper
½ tsp ground white pepper
1 tsp paprika





Recipe

Boil the potatoes one day prior and allow to chill overnight in the
refrigerator. Quarter potatoes into a large mixing bowl. Place butter and
garlic in a small sauce pot. Heat over medium heat just until butter is
fully
melted. Pour over potatoes. Reserve 1 tablespoon of romano cheese for later
use. Add remaining ingredients to mixing bowl.

Using your hands, mix ingredients thoroughly. Gently squeeze the product
through your fingers as you mix. Do not overmix — there should still be
large
chunks throughout the mix. Transfer mix to a greased casserole dish,
sprinkle
with remaining tablespoon of romano cheese and cover. Place dish into a
preheated 350° F oven and bake for 35 minutes. Serve immediately.