Potatoes Romanoff Recipe

If you do much cooking at home, you probably use lots of potatoes. Whether they're from a box, a bag or your freezer, potatoes are among the top three vegetables (they're technically starchy vegetables) served on American tables.

With so much potato bounty in evidence across the country, there could really be a few more ways to serve spuds, don't you think?

Potato dishes often include ingredients like cheese, butter or sour cream. Our potatoes Romanoff doesn't skimp; it uses all three. The result is a creamy casserole that tastes reminiscent of noodles Romanoff, a flavorful blend of creamy, tart and hearty flavors. It's a great side dish with pork or chicken.

If you're looking for a one-pot meal, just add a half-pound of cubed ham to the basic recipe below and you'll create an easy main course with plenty of appeal. Even though the addition of sour cream adds a slight bite, kids love this dish too. It incorporates the best elements of classic comfort food: filling ingredients and a rich, satisfying texture.

Potatoes Romanoff Recipe

Ingredients

• 4 russet potatoes, medium sized
• 3/4 cup minced yellow onion
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 cup processed cheese (like Velveeta), cut into 1/2 inch cubes
• 1 1/2 cups sour cream
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup chopped chives (or chopped scallions)

Directions

1. A few hours before (or a day ahead), bake and cool potatoes.
2. Grate or rice potatoes with the skins in place. You can do this with a box grater, food processor or potato ricer. The mixture should be the crumbly and roughly the consistency of cooked rice.
3. Toss grated potato with onion, 1 cup of cheddar cheese (reserve the rest), all the cubed cheese, salt and pepper.
4. Fold in the sour cream.
5. Add mixture to a buttered 1 1/2 quart gratin or casserole dish.
6. Sprinkle remaining 1/2 cup cheddar cheese over the top.
7. Bake in a 350 degree F oven for 30 minutes.
8. Just before serving, sprinkle chives on top.

Serves 4 to 6

You can make a double batch of this recipe, but bake it in two separate dishes. If anything, this potatoes Romanoff tastes even better the second day.