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Strip House Potatoes Romanoff
"These easy-to-prepare potatoes are perfect for Thanksgiving," says Bill Zucosky, chef de cuisine of Strip House in the Westminster Hotel in Livingston. "They can be made ahead of time. Who doesn't need a time-saver like that? One important note before you start: the potatoes need to be baked a day in advance, so plan accordingly."
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Serves 4-6
Ingredients:
4 large russet potatoes, about 3 lb. total, unpeeled and scrubbed
3/4 cup minced shallots
2 1/2 cups grated white cheddar cheese
2 tsp. kosher salt
1/4 tsp. freshly ground white pepper
1 1/2 cups sour cream
Directions:
Preheat an oven to 425ºF.
Pierce each potato several times with a fork, then wrap in aluminum foil. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 350ºF.
Remove just the outside peel of the potato, and using the large holes of a box grater, grate the potatoes. Transfer to a bowl and sprinkle the shallots, 1-3/4 cups of the cheese, salt and white pepper on top. Using your hands, gently toss the mixture together to combine. Then, using a spatula, fold in the sour cream in 2 additions.
Transfer the potato mixture to a 1-1/2-quart gratin dish; do not compress. Sprinkle the remaining 3/4 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.
