Potatoes Romanoff
"Being Irish, I do require potatoes as a regular part of my diet. I get tired of the same old thing, though, and this recipe changes things up a bit."
photo by gailanng
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 4 medium potatoes
- boiling water, to cover
- 1 cup sour cream
- 4 scallions, thinly sliced
- 1 1⁄4 cups sharp cheddar cheese, shredded
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- paprika
directions
- Preheat oven to 350 degrees.
- Wash and quarter the potatoes. Place in a saucepan, cover with boiling water, and cook until tender. Drain and shred coarsley with a grater.
- In a bowl, combine shredded potatoes with sour cream, scallions, 2/3 cup sharp Cheddar cheese, salt, and pepper. Mix well and transfer to a shallow baking dish or pie plate (9-10 inches).
- Sprinkle remaining cheese over top. Dust with paprika.
- Bake, uncovered, at 350 degrees for about 40 minutes, or until golden.
- (If you would like to make this ahead of time, just add 10 minutes or so to the baking time if the unbaked potatoes are chilled.).
Questions & Replies
-
I've made this for years - it's a family holiday favorite. However, in the interest of oven space, I'm wondering if anyone has ever used a crockpot instead of the oven? I would love to hear! Thank you, Martha
Reviews
-
What a great change from the traditional mashed potatoes we have on christmas! The whole family loved these made exactly as stated! Thanks for posting! -
I'm consumed with sheer unadulterated love. No need for a main course. Made for PRMR.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
