Potatoes Romanoff - This Didn't Stay in Vegas

They say what happens in Vegas, stays in Vegas, but that’s mostly because people just don’t remember exactly what happened. Happily, that’s not the case with this incredible Potatoes Romanoff recipe. About 10 years ago, I took a trip to Las Vegas with a group of food writers, and while I don’t recall much, I do remember learning how to make this ingenious potato gratin from Chef John Schenk, at his restaurant, Strip House.

He credits his Mom for the recipe, but the shallots and white pepper scream, “This was adapted by a restaurant chef!” Which reminds me, if you do use shallots for this, be careful. Since they go in raw, a little will go a long way. To play it safe, you can always sauté them in a little butter to take off the sharp, raw edge. Besides shallots, some thinly sliced green onions would be great, as would sautéed leeks, or even just finely minced yellow onions.

This would be a great side dish for those large holiday gatherings, since it can be made the day before, and then baked when needed. And as I said in the video, you can embellish this with all sorts of stuff, including such obvious choices as bacon, or fresh herbs, but no matter how you personalize it, I really hope you give it a try soon. Enjoy!

Ingredients for 8 portions:

3 very large russet potatoes (about 2 1/2 pounds), scrubbed clean

1/4 to 1/3 cup minced shallots, raw, or sautéed for a milder flavor

3 teaspoons kosher salt (or 1 1/2 to 2 teaspoons fine salt)

1/2 teaspoon freshly ground white pepper, or freshly ground black pepper

pinch of cayenne

2 1/2 cups grated sharp white cheddar cheese

1 3/4 cups sour cream

- Bake at 425 F. for 30-35 minutes, or until browned and piping hot.

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