Recipes Side Dishes Potatoes Strip House Potatoes Romanoff

Strip House Potatoes Romanoff

Strip House Potatoes Romanoff is rated 5.0 out of 5 by 2.
  • y_2017, m_5, d_19, h_8
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_recipe.strip-house-potatoes-romanoff, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 74ms
  • REVIEWS, PRODUCT

Twice-baked potatoes take on bold new dimensions of flavor in a rich, creamy gratin with shallots and cheddar cheese. This dish is one of the signature sides at Strip House, a steakhouse in New York City’s Greenwich Village. The potatoes need to be baked a day in advance, so plan accordingly. 

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 

Directions:

Preheat an oven to 425ºF.

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.

The next day, preheat the oven to 350ºF.

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.

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. Serves 6.

Recipe courtesy of Strip House.

Rated 5 out of 5 by from This is amazing! These are the best potatoes I think I've ever made! Make them exactly as the recipe reads - I think pre-baking and chilling the potatoes day before makes a difference, as well as including the skins (think more nutrients!). I've done it both ways and the pre-bake method is much better, as well as easier to grate in the end. This dish can also stand alone as a vegetarian main course - so good!!!! And needless to say, as a side for. . . steak!
Date published: 2017-01-25
Rated 5 out of 5 by from It's our favorite! This is the only potato casserole I make. The "Apilco Porcelain Oval Au Gratin" dish is a must for recipes like this, it keeps the food warm through the whole meal. I use half the shallots and add some chives.
Date published: 2013-04-28
  • y_2017, m_5, d_19, h_8
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_recipe.strip-house-potatoes-romanoff, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 73ms
  • REVIEWS, PRODUCT