Steakhouse Potatoes Romanoff

Name: Steakhouse Potatoes Romanoff
Prep time: 25 min
Cook time: 105 min
Yield: 8
Ingredients: 1 teaspoon butter, or as needed; 3 large russet potatoes, scrubbed; 2 shallots; 3 teaspoons kosher salt; 1/2 teaspoon freshly ground white pepper; 1 pinch cayenne pepper, or to taste; 2 1/2 cups grated sharp white Cheddar cheese; 1 3/4 cups sour cream

⏱️ Ready in 2h 10m 🥄 Prep 25 min 🔥 Cook 1h 45m 👥 8 servings 👁️ 26 views

They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.

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🔗 Recipe adapted from AllRecipes

#Tea #Steak #Lunch

📊 At a Glance

Prep 25 min

Cook 1h 45m

Serves 8

Difficulty Medium

🛒 Ingredients

1 teaspoon butter, or as needed

3 large russet potatoes, scrubbed

2 shallots

3 teaspoons kosher salt

1/2 teaspoon freshly ground white pepper

1 pinch cayenne pepper, or to taste

2 1/2 cups grated sharp white Cheddar cheese

1 3/4 cups sour cream

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 370

% Daily Value*

Total Fat 22.9g 29%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 979mg 43%

Total Carbohydrate 29g 11%

Dietary Fiber 3.2g 11%

Total Sugars 1.6g

Protein 13.5g 27%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Butter a casserole dish.

Wrap each potato in foil and place on a baking sheet.

Poke holes into potatoes using a knife.

Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.

Let potatoes cool to room temperature, at least 20 minutes.

Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

Preheat the oven to 425 degrees F (220 degrees C).

Shred potatoes into a large bowl using a cheese grater.

Mince shallots to get 1/4 to 1/3 cup.

Add shallots in with the potatoes; season with salt, white pepper, and cayenne.