Steakhouse Potatoes Romanoff
Ingreadient
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1 teaspoon butter, or as needed
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3 large russet potatoes, scrubbed
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¼ cup minced shallots
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3 teaspoons kosher salt
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½ teaspoon freshly ground white pepper
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1 pinch cayenne pepper, or to taste
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2 ½ cups grated sharp white Cheddar cheese
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1 ¾ cups sour cream
Direction
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Preheat the oven to 400 degrees F (200 degrees C).
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Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet.
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Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
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Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
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Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
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Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.
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Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
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Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.
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Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.
