potatoes romanoff. a recipe review.

marco and i tried this amazing potato recipe last night for our weekly friday night cook-at-home-date.   i found it on page 11 of the latest williams sonoma catalog that was featuring steak house products.  it was presented as a sort of inside out twice baked potato but in my opinion it is better described as an upscale hash brown casserole.  you know the one that i am talking about – frozen hashbrowns, chopped onion, sour cream, and cream of chicken soup.  it tastes so heavenly but if you are like me you are ashamed to admit to it due to the frozen potato product and cream soup.  needless to say, i was thrilled to discover potatoes romanoff. i just wish i had thought of it on my own.

the potatoes are baked the day before and then refrigerated overnight.  the following day, they are grated, and combined with chopped shallots (lovely things), grated sharp white cheddar cheese (thank  you swan’s), and sour cream.  poured  into a casserole dish, topped with more cheddar cheese and baked until brown and bubbly;  the results are to die for.  an added perk is that the whole casserole can be assembled in about 20 minutes. we served ours alongside some steaks we had purchased on sale last week from a local farmer and added some lightly sauteed spinach and grape tomatoes.

the recipe can be found here.  hope you enjoy it as much as we did.

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3 Comments to “potatoes romanoff. a recipe review.”

  1. What a great idea! Yumm. Potatoes are one of my favorite things, but for some reason I never seem to get through a bag before they turn unusable. Not sure why this is!

  2. We have that problem too with cooking just for two of us. I’ve started just buying what we need instead of buying a 5# bag.

  3. Oh gosh, that sounds unbelievable.

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