Potatoes Romanoff
SAM THE COOKING GUY · ♥ 8.2K likes · 159.9K views · 9 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2½ lb potatoes
Poke holes in the potatoes and bake at 425 for about an hour, until a knife goes in but they are not mushy. Cool a bit, then refrigerate overnight so they can be grated.
- 1 whole shallot
Halve and peel the shallot and cut it into tiny pieces.
- 1 head head of roasted garlic
- olive oil
Roast the garlic: chop the top off a whole head, set on foil with a little drizzle of olive oil, seal and roast at 400 for about 45 minutes. Squeeze out the cloves.
- 1 cup sour cream
Mash the roasted garlic with the back of a spoon and mix into about a cup of sour cream.
Halve the cold potatoes lengthwise and grate on the big holes of a grater, keeping out most of the skin.
- shredded cheddar cheese
- smoked paprika
Add shredded sharp cheddar, the shallot and a little smoked paprika and toss; then mix in the garlic sour cream.
- butter
Butter a dish, add the potatoes, and top with a bit more cheese.
Bake at 375 for about half an hour; move to a higher shelf for a couple of minutes, same heat, for color.