Make-Ahead Potatoes Romanoff
These potatoes Romanoff are a make-ahead version of what might be the best steakhouse potato side dish ever. Chilled baked potatoes are coarsely grated, gently tossed with seasonings, cheese, and sour cream, then baked again in a casserole dish. This technique delivers a rich, beautiful dish with a light texture, making it ideal for the holiday table.
Ingredients
4 large russet potatoes (about 3 1/2 pounds), scrubbed clean
1 teaspoon vegetable oil
3 tablespoons minced shallots, or more to taste
2 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper or freshly ground black pepper
1 pinch cayenne, plus more for dusting (optional)
2 cups grated sharp white Cheddar cheese
1 cup grated Gruyere cheese
2 cups sour cream
1/4 cup freshly snipped chives, for garnish
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Place potatoes evenly spaced on a baking sheet. Use the tip of a knife or a fork to prick through the skin in several spots on both sides. Bake potatoes until tender, about 1 hour 15 minutes. Let cool, then wrap and refrigerate until completely chilled, at least 3 hours but preferably overnight. Turn oven off.
Add vegetable oil to a small pan, and place over medium heat. Add minced shallots, and cook, stirring, to take the raw edge off the shallots, about 2 minutes. Remove from heat and set aside until needed.
Remove cold potatoes from the refrigerator, and use the largest holes on a box grater to grate potatoes into a large bowl. Discard any large pieces of skin as you do this.
Season potatoes with salt, white pepper, and cayenne; add shallots, Cheddar cheese, and Gruyere cheese to the bowl, and use two forks to toss the mixture until evenly combined. Toss potatoes upward, being careful not to mash or smash the potatoes.
Dollop sour cream over the top, and use the two forks to gently toss and mix it in. Cover and refrigerate until you are ready to bake.
Chef’s Note
This can be done up to 24 hours in advance. This mixture can also be transferred into a buttered baking dish at this point, and then covered and reserved in the refrigerator until needed.
When ready to bake, preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish generously, and transfer potatoes in with a fork, being careful not to compress or pack the mixture too much. Once the mixture is piled up in the dish, use two forks to distribute evenly. Dust the top lightly with cayenne pepper if desired.
Bake in the preheated oven until heated through and beautifully browned, about 35 minutes. Scatter freshly snipped chives over the top before serving.
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