LOCATION: Recipes >> Potato Casserole Recipes >> Potato 17
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Potato 17
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Potatoes Romanoff
Serves 6
6 to 8 medium potatoes
500 ml container sour cream
1 lb mild white cheddar cheese
1 bunch shallots
paprika
Parboil the potatoes then cool enough to handle them. Grate the
potatoes. Grate the cheese. Chop (finely) the shallots. In a large
bowl, mix together the potatoes, shallots, sour cream and most of
the cheese (saving a little to sprinkle over the top). Turn into
a large casserole dish. Sprinkle the remaining cheese over the top
and top with a sprinkling of Paprika (for colour). Bake at 375F
for 30 to 40 minutes until heated through.
Notes: Add/reduce potatoes for thicker/creamier result. For best
results, let the uncooked casserole chill in the fridge for several
hours or overnight. Do not use Low-Fat Sour Cream.
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