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Potatoes Romanoff
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Potatoes Romanoff

Potatoes Romanoff

Serves 6

Ingredients

  • 2.5 pounds russet potatoes, 3 or 4
  • 1 head garlic
  • 1 medium shallot, finely minced
  • 1 cup sour cream
  • 1.5 cups sharp cheddar
  • 1 tablespoon hot sauce
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • Butter, or even bacon fat for greasing the dish
  • Chopped chives or green onions for garnish

Directions

  1. Preheat oven to 425, scrub potatoes, poke all over with a fork and bake about an hour, until tender. Cool completely, then refrigerate at least 4 hours or overnight
  2. About 45 minutes before making the dish, slice the top off the head of garlic, drizzle with oil, wrap in foil and roast in the same oven 30-40 minutes until soft and golden 
  3. Slice cold potatoes in half lengthwise, then coarsely grate into a large bowl (no skin needed) then add the shallot, cheddar, hot sauce, paprika, salt and pepper
  4. Put the sour cream in a small bowl, squeeze in the garlic cloves, mix well and add to the potatoes
  5. Mix everything gently - you're going for fluffy, cheesy strands not mashed potatoes 
  6. Grease a medium baking dish or cast-iron skillet with butter and spoon the potato mixture in loosely, don’t pack
  7. Sprinkle a little extra cheese on top and bake at 375 30–35 minutes until golden, bubbling, and crisping around the edges. If it’s not crispy in places on top, move the pan to the top rack of the oven for another few minutes. You could use the broiler, but then you risk effing them up
  8. Let rest 5 minutes, garnish with chives and away you go

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