Russian Royalty Or Vegas Steakhouse? - Potatoes Romanoff - A Very Simple Side Dish That's Very Tasty

One chef's personal mission to elevate "party potatoes"    • No One Can Resist Party Potatoes - Guarant...   Chef John Schenk developed this recipe at a restaurant in Las Vegas called "The Strip House." In Las Vegas "Strip House" could mean two things a steakhouse or strip joint, I'm going to stay respectable and stick with the steakhouse. I think this recipe would make an incredible filling for a twice baked potato. Even thou its grated potatoes mix with sour cream, shallot and cheese, it has a creaminess that is way different than party potatoes. The shallot and aged white cheddar give this recipe a much stronger flavor than party potatoes. I can see how well it works with steak. Just make it.

Enjoy,
Michael

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Bake 3-4 medium potatoes at 350° until tender 70 to 90 minutes, depending on size. Chill the potatoes overnight until cold and firm.

The next day shred 1 cup white cheddar chess in a food processor. Then in the same food processor shred the cold potatoes. No need to clean the food processor bowl. Set aside. Chop 1 shallot and sauté it with 1 tablespoon butter until translucent, Add in 1 chopped garlic clove and cook for and extra minute. Transfer the shallot mixture to a medium bowl mix and mix with 3/4 cup sour cream and 1/3 cup parmesan cheese, save some of the parmesan cheese for the top. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add most of the cheddar cheese, again save some for the top and mix thoroughly. Lastly fold in the shredded potatoes and be careful not to mash the potatoes. Transfer to a buttered baking dish and top with leftover cheeses. Bake at 450° for 30 minutes or until the top starts to brown. Serve hot.