Potatoes Romanoff

For the Cheesy Potato Casserole Base

Bake potatoes ahead and chill overnight—this step gives the dish its signature texture, smooth as still waters.

Ingredients

• 2 ½ pounds russet potatoes
• ¼ cup minced shallots (¼ to ⅓ cup, raw or sautéed for milder flavor)
• 3 teaspoons kosher salt (or 1½ to 2 teaspoons fine salt)
• ½ teaspoon freshly ground white or black pepper
• 1 pinch cayenne
• 2 ½ cups grated sharp white cheddar cheese
• 1 ¾ cups sour cream
• ½ lb bacon, cut into ½-inch pieces (optional)

Instructions

1. Bake potatoes at 400°F until tender, about 60–70 minutes. Cool to room temperature, wrap, and chill overnight.
2. Grate chilled potatoes using a coarse grater.
3. In a large bowl, gently combine grated potatoes, minced shallots, salt, pepper, and cayenne using two forks.
4. Add cheese, sour cream, and optional bacon. Mix gently with forks to preserve texture.
5. Transfer mixture into a buttered oven-safe dish, smoothing the top.
6. Bake at 425°F for about 30 minutes, until golden and bubbling.

Prep: 25 min • Cook: 1 hour 30 min • Wait: 8 hours