Tuesday, February 23, 2010

Potatoes Romanoff

4 pounds grated whole baked potatoes (6 large 50-count Idaho potatoes)
1 1/2 cups minced shallots
5 cups grated white Cheddar cheese
3 cups sour cream
1/1 Tbs./Tsp fine salt
1/2 Tsp. ground white pepper
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 baking dish.
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.

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