Potatoes Romanoff

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 My sister in law Andrea made this and raved about how simple and easy it was came from SPRUCE EATS This great potato side dish recipe is adapted from one by Chef John Schenk from the Strip House in Las Vegas, NV. He calls it Potatoes Romanoff, and says he learned it from his mother back in Buffalo, NY. Sorry forgot to take pic before this is after we had dug in!




2 pounds whole baked potatoes, grated or chopped small 

1/2 cup finely minced onions 

2 cups grated white cheddar cheese 

1 1/2 cup sour cream 

salt and fresh ground black pepper to taste 

Preheat oven to 350 F. 

In a large bowl combine the potatoes, onions, cheese (reserve about a 1/2 cup of cheese for the top), and salt and fresh ground black pepper to taste. 

Gently fold in the sour cream until just combined. 

Butter a casserole dish, or individual ramekins, and spoon in the mixture. (You want as an irregular surface as possible, with lots of nooks and crannies.) 

Top with the remaining cheese and bake in the oven for 25 to 30 minutes, until golden brown. 

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