Romanoff Potato Bake
PREP TIME: 15 MINUTES + CHILLING TIME FOR POTATOES
COOKING TIME: 1 HOUR, 35 MINS
SERVES: 6-8
INGREDIENTS
1.5 kg Spud Lite potatoes
40g unsalted butter
4 shallots, peeled and diced
1 tablespoon crushed garlic
2 cups grated vintage cheddar
1/2 cup grated parmesan
200ml pot sour cream
1/4 cup chopped chives
Salt flakes and freshly ground
black pepper
METHOD
1. For the potatoes, preheat oven to 200ºC (180ºC fan-forced).
2. Place potatoes in preheated oven directly on racks for 40 minutes. Allow to cool completely, preferably overnight.
3. For the Romanoff potato bake, preheat oven to 200º (180ºC fanforced) and lightly grease a large baking dish.
4. Melt butter in a small saucepan over a low heat. Add shallots and garlic, cover and cook for 10 minutes. Remove from heat and set aside until required.
5. Grate the cold baked potatoes with their skin on, using the coarse side of a box grater, into a large mixing bowl. Add cheese, tossing to combine, to help keep texture.
6. Add sour cream to shallot mixture with chives, salt and pepper. Stir until well combined. Add to the potato mixture, folding gently to combine.
7. Spoon mixture into prepared baking dish and bake in preheated oven for 45 minutes or until top is golden.
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