HotmailStrip House’s hot and hearty potatoes Romanoff
Chef John Schenk transforms spuds into a tasty and comforting winter dish
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What is less popular than a leftover potato? Strip House executive chef John Schenk shares a simple winter recipe that takes the lowly spud and turns it into something tasty — potatoes Romanoff, the signature side dish at Strip House.
But before transforming those leftover potatoes, be sure to you have the right spud for the job:
Idaho potato — used to make potatoes Romanoff, which is baked. Starchy, the Idaho is the “workhorse” of potatoes. You can use leftover potatoes for this delicious, creamy dish.
Fingerling potato — used to make sautéed potatoes, with artichokes, thyme and bacon. It’s small and tacky, doesn’t crumble.
Yukon Gold potato — for mashed potatoes. It’s sweet, less starchy.
Japanese Mountain Potato/Korean potato — simple roasted potato. Like a sweet potato, it has a mild chestnut flavor.
Red/White Bliss potato — boils very nicely. Great for potato salads and home fries.
INGREDIENTS
In a large mixing bowl, combine the grated potato, shallots and 4 cups of the Cheddar cheese.
Season with the salt and pepper.
Fold in the sour cream by hand one cup at a time.
Well oil a 2.5-inch deep by 12.5 inch-square baking dish.
Place the potatoes Romanoff mixture in the pan without additional compressing.
Sprinkle the top with the remaining one cup of Cheddar cheese.
Bake in a 350-degree oven for 25 minutes until hot and cheese has browned.
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