Potatoes 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:

• 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.

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 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:

• 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:

• Combine TATER TOTS, sour cream, 1 cup cheese, onions and pepper; spoon into shallow 2-qt. casserole sprayed with cooking spray. Top with remaining cheese; sprinkle with paprika.
• Refrigerate several hours.
• Heat oven to 350°F. Bake casserole (uncovered) 35 to 40 min. or until heated through.

Steps:

• Combine everything but potato in a bowl and let sit at room temp 15-20 minutes.
• Then cover that bowl and refrigerate overnight, while potatoes are thawing in a colander overnight too.
• Next morning mix potato and cheese mixture together and let sit at room temp for 15-20 minutes.
• Either freeze it (if you're going to use it later) or make it right away.
• 350 degrees for 30-40 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.