Potatoes Romanoff

Potatoes Romanoff 8 Servings (Food Wishes)

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

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

3 tsp kosher salt (or 1 1/2 to 2 teaspoons fine salt)

1/2 tsp freshly ground white pepper, or freshly ground black pepper

Pinch of cayenne, plus a little more for sprinkling the top of potatoes, opt.

2-1/2 cups grated sharp white cheddar cheese

1-3/4 cups sour cream

The potatoes should be baked the night before using: Wrap potatoes in foil and pierce all over with a knife. Bake at 400 degrees for 1-hour and 15 min. or until very tender. Remove from oven, and let cool to room temperature. Remove foil; cover whole potatoes, leaving the skins on, with plastic wrap then refrigerate overnight.

Next day, remove potatoes from refrigerator, and grate them, including the skin, into a large bowl. The skins will be very small, but when you get to the end of the potato, you'll want to discard the remaining skins.

To keep the potatoes fluffy, use two forks to combine. Watch the video to see why and how to do this.

Finely dice the shallot, then using two forks, toss the potatoes, then add the salt, shallot, and white pepper, and pinch of cayenne, if using. Gently toss with two forks, making sure you're tossing from the bottom of the bowl, to combine

Next, add the white cheddar, gently tossing to combine.

Lastly, add dollops of sour cream all over the potatoes, and gently fold in with the forks.

Transfer to a buttered glass, oven-proof glass baking dish, making sure you're not pressing the potatoes down, piling the potatoes as high as possible, then use the tip of a fork to distribute it a little. Sprinkle with a little cayenne, if using. Bake in the center of oven at 425 degrees for 30 minutes, or hot all the way through and browned on top.

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