Claudine’s Potatoes Romanoff
Ingredients
- 4 medium Russet potatoes, not peeled; washed and quartered
- 1 cup sour cream
- 4 scallions, thinly sliced
- 2-1/2 cups sharp cheddar cheese, shredded
- 1 tsp. salt, or to taste
- 1 tsp. pepper, or to taste
- Paprika
Instructions
- Pre-heat oven to 350°F.
- In a saucepan, cook potatoes, in skins, until tender; drain and shred coarsely with a grater.
- In a medium bowl, combine shredded potatoes with sour cream, scallions, 2/3 cup cheese, salt, and pepper.
- Mix well and transfer to a shallow baking dish or 9 to 10-inch pie plate.
- Sprinkle remaining cheese over top; dust with paprika.
- Place in pre-heated oven and bake, uncovered, for about 40 minutes, or until golden.
Notes
These potatoes can be made ahead of time; just add 10 minutes, or so, to the baking time if the unbaked potatoes are chilled.
I’m so making this! Thanks!