My friend Brent is and excellent cook and can always be relied upon to knock it out of the park when asked to bring a dish for dinner 鈥 especially if you ask for potatoes. 听
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Brent loves potatoes and has a few legendary dishes that he has become known for 鈥 one of them is this Potatoes听Romanoff.
Yes, it is supposed to be potato salad season already, but this baked potato dish is a winner all year round and since this iffy weather has kept most of our dinners indoors these days.
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I made my usual rib feast for Fathersa国际传媒 Day dinner and wanted something different to serve to the family and it was a huge hit.听
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Thanks Brent!
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Based on a steakhouse favourite side, this creamy casserole style dish is basically like one big baked potato and really, who doesn鈥檛 love a big ol鈥 loaded baked tater?
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The other great thing about this dish is that it can be made ahead and even frozen before finishing it in the oven (can I get hallelujah!) 鈥 I plan to always keep one in the freezer.
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The simple toppings can be adjusted to taste and the type of cheese you use can changed鈥 however; I think the white sharp cheddar is the best. 听
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Brent said he has also tried Boursin with great success and that crumbled bacon bits are dreamy.
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The recipe suggests grating the cold potatoes, but you can also just use two forks to crumble it into small pieces.
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Brentsa国际传媒 Potatoes Romanoff
Ingredients:
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3 large russet potatoes, scrubbed
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录 cup minced shallots
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3 tsp kosher salt (one per potato- it needs it!)
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录 tsp freshly ground pepper
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2 陆 cups grated sharp white Cheddar cheese
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1 戮 cups sour cream
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1 tsp butter for pan
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Chopped chives for serving
Directions:
Directions:
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Preheat the oven to 400 degrees F.
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Poke holes into the potatoes using a fork and then wrap each potato in
aluminum foil individually and place onto a baking sheet.
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Bake for approximately 1 陆 hours or until potatoes are very tender and easily pierced with a fork. Remove from oven and let cool completely.
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Unwrap and place in the fridge overnight.
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Preheat the oven to 425 degrees F. Butter a casserole dish.
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Leave the skin on potatoes and grate potatoes on a large hole cheese grater into a large bowl.
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Toss in the shallots and the salt and pepper with two forks until well combined.
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Add the Cheddar cheese (save a little for the topping) and mix well.
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Gently stir in the sour cream until combined and then transfer the mixture to the prepared baking dish (ok to pat down lightly).
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Sprinkle the remaining cheese on top.
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Bake for 35-40 minutes or until the top is browned. Remove from oven and sprinkle with chives.
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Wine pairing: Fort Berens 2021 Blanc de Blanc Sparkling Wine
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Composition: 100% Chardonnay
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The grapes for this wine were whole cluster pressed and tank fermented with selected yeast strains from the Champagne region.
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After tirage, the wine was bottled under crown cap for the second fermentation and for the next 20 months it matured 鈥渟ur lie鈥 (on the lees), before riddling and disgorging on March 4, 2024
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This Blanc de Blanc is made in a brut style with the residual sugar ranging from 2鈥7 g/l.
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Tasting Notes:
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A refreshingly dry, crisp sparkling wine showing a beautiful bouquet of toasted almonds, and baked bread, with lovely citrus blossoms following through.
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It has a delicate palate with a citrus finish.
