Potatoes Romanoff - This Didn't Rest Inward Vegas

They tell what happens inward Vegas, stays inward Vegas, but that’s generally because people but don’t think just what happened. Happily, that’s non the illustration alongside this incredible Potatoes Romanoff recipe. About ten years ago, I took a trip to Las Vegas alongside a grouping of nutrient writers, in addition to acre I don’t recall much, I produce think learning how to brand this ingenious white patato gratin from Chef John Schenk, at his restaurant, Strip House.

He credits his Mom for the recipe, but the shallots in addition to white pepper scream, “This was adapted yesteryear a eating seat chef!” Which reminds me, if you lot produce operate shallots for this, endure careful. Since they acquire inward raw, a piffling volition acquire a long way. To play it safe, you lot tin dismiss ever sauté them inward a piffling butter to accept off the sharp, raw edge. Besides shallots, some thinly sliced greenish onions would endure great, every bit would sautéed leeks, or fifty-fifty but finely minced xanthous onions.

This would endure a swell side dish for those large vacation gatherings, since it tin dismiss endure made the solar daytime before, in addition to and therefore baked when needed. And every bit I said inward the video, you lot tin dismiss embellish this alongside all sorts of stuff, including such obvious choices every bit bacon, or fresh herbs, but no affair how you lot personalize it, I actually promise you lot laissez passer on it a endeavor soon. Enjoy!

Ingredients for 8 portions:

3 real large russet potatoes (about two 1/2 pounds), scrubbed clean

1/4 to 1/3 loving cup minced shallots, raw, or sautéed for a milder flavor

3 teaspoons kosher tabular array salt (or i 1/2 to two teaspoons fine salt)

1/2 teaspoon freshly solid pose down white pepper, or freshly solid pose down dark pepper

pinch of cayenne

2 1/2 cups grated precipitous white cheddar cheese

1 3/4 cups sour cream

- Bake at 425 F. for 30-35 minutes, or until browned in addition to pipe hot.

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