• 4 pounds grated whole (6 large 50-count Idaho potatoes)
• 1 1/2 cups minced shallots
• 5 cups grated white
• 3 cups
• 1/1 Tbs./Tsp fine salt
• 1/2 Tsp.
In a large mixing bowl, combine the grated potato, shallots and 4 cups of the Cheddar cheese.
Season with the salt and pepper.
Fold in the sour cream by hand one cup at a time.
Well oil a 2.5-inch deep by 12.5 inch-square .
Place the potatoes Romanoff mixture in the pan without additional compressing.
Sprinkle the top with the remaining one cup of Cheddar cheese.
Bake in a 350-degree oven for 25 minutes until hot and cheese has browned.