Strip House Potatoes Romanoff

  Posted on February 28, 2011  by Leslie Blythe  3 comments

A Greenwich Village Potato Dish

Twice-baked potatoes take on bold new dimensions of flavor in a rich, creamy gratin with shallots and cheddar cheese. This dish is one of the signature sides at Strip House, a steakhouse in New York City’s Greenwich Village. The potatoes need to be baked a day in advance, so plan accordingly.

Strip House Potatoes Romanoff

Serves 6

4 lbs grated whole baked potatoes (6 large 50-count Idaho potatoes)
1½ cups minced shallots
5 cups grated white Cheddar cheese
3 cups sour cream
1 Tbs salt
1/2 Tsp ground white pepper

Preheat an oven to 350ºF.

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˚oven for 25 minutes until hot and cheese has browned.