Potato Romanoff

• Ingredients:
• 3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
• 3/4 cup minced shallots
• 2 1/2 cups grated white cheddar cheese
• 2 tsp. kosher salt
• 1/4 tsp. freshly ground white pepper
• 1 1/2 cups sour cream

1. Directions:
2. Preheat an oven to 425u0b0F.
3. 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.
4. The next day, preheat the oven to 350u0b0F.
5. 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.
6. 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.

ingredients, russet potatoes, shallots, grated white cheddar cheese, kosher salt, freshly ground white pepper, sour cream

Taken from www.epicurious.com/recipes/member/views/potato-romanoff-50127567 (may not work)