Potatoes Romanoff

I have now made these potatoes twice and this was the first picture able to get!  Why you ask??  Because they were gone before I could get a picture!  My family isn't so sure about taking time to take a picture before we eat and sometimes I try not to embarrass my family when we have other people over!

So here we have it and they were fabulous!  That was just the first word that came to mind!

These potatoes are easy and the ingredients are usually ones I have on hand!  The only thing to remember is that you cook the potatoes in advance!  I am sure you could probably cook the potatoes in the morning and then put it together in the evening, but part of the ease is that I put the kids to bed, put the potatoes in the oven, sat down and watched a movie and turned the oven off after an hour and I was done!  So easy! 

If you don't have air conditioning as we head into the summer months, you may want to save this for the fall or I guess you could cheat and use store bought hash browns??

Either way they were YUMMY!!

Potatoes Romanoff

(www.tastykitchen.com)

• 3 large baking potatoes (or I did about 6 medium potatoes)
• 3/4 cups minced shallots (I omitted this, due to I don't have shallots laying around my kitchen:)
• 2 1/2 cups grated white cheddar cheese (I just used regular cheddar since it was what I had)
• 2 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups sour cream
• I added bacon bits to mine too!

First off, I want to say that this is super simple and you can adjust as you want.  I didn't even really measure the second time I made this because how to you mess up with potatoes, cheese and sour cream!

Bake your potatoes first.  Do this the night before.  Bake 425 til done or about 40-60 minutes depending on the size.  The recipe recommends to wrap them in foil.  I did this the first time, but not the second and they seemed fine both ways! 

Let potatoes cool to room temp and then put them in the refrigerator over night  or if you are like me and you forgot about them in the oven, let them sit there and then put them in the fridge in the morning :)!!

Now your potatoes are chilled, grate them, skins and all!  I used my large box grater or it was recommended to use a food processor.  Put your grated potatoes into a large bowl and sprinkle with the shallots, 1 3/4 cups of your cheese, salt and pepper.

Use your hands and gently toss this all together.  Make sure you don't compress or squish your potatoes.  Fold in the sour cream.  Transfer this into a 1 1/2 quart dish.  (I doubled this both times and a doubled recipe fits nicely in a 9 x 13 pan)

Sprinkle the remaining cheese on top.  Now you can sprinkle bacon bits on top too!

Bake at 350 degrees until the tops are golden brown.  About 30 minutes.  We put them under the broiler at the end to help brown up the cheese too!