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Potatoes Romanoff

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Ingredients
  • 6 to 8 medium potatoes
  • 500 milliliters container sour cream
  • 1 pound mild white cheddar cheese
  • 1 bunch shallots
  • paprika
Instructions

Serves 6. Parboil the potatoes then cool enough to handle them. Grate the potatoes. Grate the cheese. Chop (finely) the shallots. In a large bowl, mix together the potatoes, shallots, sour cream and most of the cheese (saving a little to sprinkle over the top). Turn into a large casserole dish. Sprinkle the remaining cheese over the top and top with a sprinkling of Paprika (for colour). Bake at 375F for 30 to 40 minutes until heated through. Notes: Add/reduce potatoes for thicker/creamier result. For best results, let the uncooked casserole chill in the fridge for several hours or overnight. Do not use Low-Fat Sour Cream.

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