Steakhouse Potatoes Romanoff

Cinco de Mayo - Main Dish

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.

Brief

Prep 25 mins

Cook: 1hr45 mins

Additional: 8hrs20 mins

Total: 10hrs30 mins

Servings: 8

Yield: 1 casserole

Steakhouse Potatoes Romanoff

Ingredients

1 teaspoon butter

or as needed

3 large russet potatoes

scrubbed

2 shallots

3 teaspoons kosher salt

½ teaspoon freshly ground white pepper

1 pinch cayenne pepper

or to taste

2 ½ cups grated sharp white Cheddar cheese

1 ¾ cups sour cream

Pesto Chicken Penne Casserole

Main Dish

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.

Step 2

Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.

Step 3

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

Step 4

Let potatoes cool to room temperature at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled 8 hours to overnight.

Step 5

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

Step 6

Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.

Step 7

Add shallots in with the potatoes; season with salt white pepper and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish piling it up high then patting it down very lightly.

Step 8

Bake in the preheated oven until piping hot and top is browned 30 to 35 minutes.

Nutritional Information

Steakhouse Potatoes Romanoff

Servings Per Recipe:8

Calories: 370.4

% Daily Value *

Protein: 13.5g 27%

Carbohydrates: 29g 9%

Dietary Fiber: 3.2g 13%

Sugars: 1.6g

Fat: 22.9g 35%

Saturated Fat: 14.4g 72%

Cholesterol: 60.5mg 20%

Vitamin A Iu: 877.5IU 18%

Niacin Equivalents: 2.7mg 21%

Vitamin B6: 0.5mg 30%

Vitamin C: 28.8mg 48%

Folate: 38.4mcg 10%

Calcium: 334.9mg 34%

Iron: 1.5mg 9%

Magnesium: 50mg 18%

Potassium: 732.3mg 21%

Sodium: 979.2mg 39%

Thiamin: 0.2mg 16%

Calories From Fat: 206.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.