Potato Romanoff Recipes

Steps:

• Preheat oven to 350 degrees.
• Wash and quarter the potatoes. Place in a saucepan, cover with boiling water, and cook until tender. Drain and shred coarsley with a grater.
• In a bowl, combine shredded potatoes with sour cream, scallions, 2/3 cup sharp Cheddar cheese, salt, and pepper. Mix well and transfer to a shallow baking dish or pie plate (9-10 inches).
• Sprinkle remaining cheese over top. Dust with paprika.
• Bake, uncovered, at 350 degrees for about 40 minutes, or until golden.
• (If you would like to make this ahead of time, just add 10 minutes or so to the baking time if the unbaked potatoes are chilled.).

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender. Drain and cool. , In a blender or food processor, puree the cottage cheese, sour cream and flour. Pour into a large bowl. Stir in the onion, dill and salt. Add the potatoes; toss gently. , Transfer to a shallow 3-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

Steps:

• Preheat oven to 425 degrees.
• Pierce each scrubbed, unpeeled potato several times with a fork. Bake directly on oven rack until tender, about one hour. Cool potatoes completely. Wrap in plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees.
• Grate potatoes with skin left on, using large holes of box grater, into large bowl. Add onion, 1 3/4 cup of cheddar cheese, salt and pepper. Toss gently to combine. Add 1/2 of sour cream, stir gently to blend. Repeat with remaining sour cream.
• Spoon potato mixture into buttered 1-2 quart baking dish. Sprinkle with remaining cheese. Bake in preheated oven until golden brown and bubbling, about 30 minutes,.

Steps:

• Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper.
• Turn mixture into buttered 1 1/2 quart casserole. Sprinkle with remaining cheese and paprika.
• Bake uncovered at 350F for 40 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients and cook in a casserole dish for 25-30 minutes or until potatoes are tender.

Steps:

• Directions: 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 3/4 cups 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 3/4 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.

Steps:

• In a 2 quart micro-wave safe casserole dish, combine water, chicken soup mix and potatoes.
• Cover and cook on HIGH (full power) for 11 to 12 minutes or until potatoes are tender; stirring once half way during cooking.
• In a mixing bowl, combine half and half, flour, onions, salt, white pepper, garlic salt and granulated garlic.
• Stir this mixture into the potatoes; mixing well.
• Sprinkle melted butter over top.
• Microwave on HIGH (full power, uncovered for 3 to 4 minutes or until sauce boils and thickens slightly; stirring twice during cooking).
• Stir in sour cream and mustard.
• Sprinkle with grated cheddar cheese.
• Microwave on HIGH (full power) uncovered for 2 to 3 minutes or until cheese melts.
• Serve Hot.
• If desired, add some flaked or grated ham before sprinkling the cheese.

Steps:

• Cook potatoes in water with salt till done.
• Cut potatoes into ½ inch dices.
• Toss potatoes with cottage cheese, sour cream, garlic, salt, and green onions.
• Turn into a buttered 1 ½ quart casserole.
• Sprinkle with the cheese, bake @ 350 for 35 minutes or until potatoes are heated through and cheese is melted.
• Sprinkle with reaming parsley, serve.