Cheesy Romanoff Potato Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
0.5 cup parmesan, shredded
02 -
2.5 cups shredded sharp white cheddar, split up
03 -
1.5 cups sour cream
04 -
0.5 teaspoon black pepper, ground
05 -
2 teaspoons salt
06 -
1 clove garlic, chopped small
07 -
0.25 cup shallots, diced up
08 -
3 tablespoons salted butter
09 -
3 big russet potatoes, baked, cooled all night, skins left on
# Instructions:
01 -
Turn your oven on to 190°C first thing. Then, swipe some grease around a 2-litre dish so nothing sticks.
02 -
Grab your largest mixing bowl. Toss in the sour cream, salt, half the cheddar, black pepper, plus your sautéed shallots and garlic. Fold in those shredded spuds last, just until everything's hanging out together.
03 -
Keep the skins and use your food processor or box grater to tear up those cold, already baked potatoes.
04 -
Warm your butter up in a small pan using medium-low heat. Drop in the shallots, stirring until soft, about 4 minutes. Stir in the garlic, cook just half a minute more, then pull it off the stove.
05 -
Spoon everything gently into your greased dish. Sprinkle what's left of the cheddar up top, then add all the parmesan.
06 -
Pop the dish in for 25 to 30 minutes. Pull it once you see the cheese on top is bubbly and a shiny golden color.
# Notes:
01 -
Your texture will be way better if you bake the potatoes the day before, then chill overnight before grating them.
02 -
Making ahead? Stash that unbaked dish in the fridge and shoot for a 45-minute bake instead when you're ready.
03 -
Got leftovers? Cover them with foil and toss into a 175°C oven until they're nice and hot. If things seem dry, a splash of milk or cream fixes it.
04 -
If you're feeding a crowd with other foods, you can get 8 to 10 serves out of this pan.