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Ingredients
| russet potatoes: 6 whole potatoes (peeled) |
| green onions - spring or scallion: 6 whole onions (finely sliced) |
| sharp cheddar cheese (shredded): 1 1/4 cups (grated) |
| sour cream: 1 1/4 cups |
| 2% milk: 1 cup |
| garlic powder: 1/4 tsp |
| black pepper |
Potatoes Romanoff
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- Cut peeled potatoes in half and boil until firm but tender (alternately, you can microwave the potatoes); allow to cool.
- Coarsely grate potatoes into a greased casserole dish.
- Add green onion and half the cheese on top.
- Combine cream, milk, garlic powder and pepper.
- Pour over potato and cheese, then top with remaining cheese (and 1/2 teaspoons nutmeg if you want).
- Chill for 2 hours or overnight.
- Bake uncovered in the oven at 350F for 40 minutes.
- Cooking time includes time for potatoes to boil prior to prepping dish.
- Even great the next day (I warmed it in the microwave for lunch).