Time for another Recipe Swap! This theme is a little different than normal because it uses the model from the Secret Recipe Club. The Secret Recipe Club assigns a blogger to another blogger, releases the chains, and lets them go wild with whatever they find! Well maybe not that dramatically..... There is currently a wait list, and I am hoping to participate when they open it up again.
Anyways, the blogger I was assigned to is DeLish-Lishie
. I loved reading the different posting on her blog and searching for my favorite recipes! She has a great variety, and lots of tasty treats to choose from. I actually picked two things because I could not decide (I will be posting the second one tomorrow)! However, I had to choose one to be my "main recipe" for the swap and Potatoes Romanoff
was my choice. This recipe yelled out to me. White cheddar? Potatoes? Shallots? Sign me up please! I am not familiar with the original restaurant they came from, but the potatoes were delicious! I loved the creamy texture and the sharp cheddar. I reduced the amount of shallots and followed the recommend sour cream and cheese amounts. My husband and I loved the potatoes, and will mostly likely be fighting for the leftovers on Tuesday (I will win because I can wake up earlier). Make sure to read the recipe, because you need to bake the potatoes the day before and let them rest in the fridge!
Thank you for a fantastic recipe that I can't wait to make again!Ingreidnets
3 large russet potatoes, about 2 lb total, unpeeled and scrubbed
1 large shallot, minced
1 1/2 cups grated sharp white cheddar
1 tsp sea salt
1/2 tsp white pepper
1 cup light sour cream
Preheat an oven to 425ºF.
Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 350ºF.
Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 cup of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.
Transfer the potato mixture to a 1 1/2-quart gratin dish; do not compress. Sprinkle the remaining 1/2 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes. Serves 6.