These Vegas style creamy gratin steakhouse potatoes with shallots and aged white cheddar go with THIS steak and are NOT to be missed!

What happens in Vegas stays in Vegas and then makes it’s way to video on the internet just like these fancy Potatoes Romanoff!

These famous bold twice baked potatoes take on new dimensions of flavor in a rich creamy gratin made with shallots and sharp white cheddar and they are so easy to make.

There are 2 key ingredients that take this to the next level…WHITE PEPPER and FINELY MINCED SHALLOTS. Please accept no substitutes! You deserve the real deal with this dish.

Plus… WHITE PEPPER is the SECRET INGREDIENT in KFC CHICKEN and I think we know how that turned out!

Also, speaking of chicken…

I have fried chicken no less than 25 times in the past year! Trust me that is a lot of marinating and frying! I am still not quite satisfied BUT I promise I am going to be posting some very tasty tried and true HOT HOT HOT FRIED CHICKEN recipes and techniques in the near future!

HATTIE B’s ANYONE???

NASHVILLE’s HOT HOT HOT Fried Chicken. Do NOT miss this!

Undoubtedly the BEST fried chicken of my life!

ENJOY!

5.0 from 1 reviews

Steakhouse Potato Casserole (twice baked)

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Twice baked potatoes take on new bold flavors in a rich creamy gratin with shallots and cheddar cheese. Accept NO substitutions and be sure to give yourself the real deal by using only WHITE PEPPER and SHALLOTS.

Recipe type: Side Dish

Cuisine: American

Serves: 6

Ingredients

3 large RUSSET POTATOES (2 lb) unpeeled
⅓ cup MINCED SHALLOTS (About 2 shallots)
2½ cups GRATED SHARP WHITE CHEDDAR CHEESE (SHARP YELLOW CHEDDAR IS FINE). Avoid pre-shredded cheese if possible!
2 tsp KOSHER SALT or 1½ teaspoons table salt
Pinch of CAYENNE PEPPER
½ tsp GROUND WHITE PEPPER
1¾ cups SOUR CREAM
BUTTER for baking dish

Instructions

Preheat oven to 425 degrees
Wrap each potato in aluminum foil and pierce with a fork.
Bake at 425 degrees until fork tender (about 1 hour and 15 minutes)
Remove the foil and let potatoes cool to room temperature. Place the potatoes on a plate wrap with plastic and refrigerate overnight.
NEXT DAY
Preheat oven to 425
Using the large holes of a box grater, grate the potatoes including the skins.
Transfer to a bowl and sprinkle in MINCED shallots, salt and white pepper. TOSS GENTLY with two forks or a wooden spoon until just combined.
Gently add grated cheese and fold in sour cream in two additions.
Transfer the potato mixture to a 1½ quart BUTTERED oven safe dish and finish with a dusting of Cayenne Pepper
Bake until the potatoes are PIPING HOT and the cheese is golden brown (about 30 minutes)

Notes

You must bake the potatoes the day before and refrigerate overnight
Please finely MINCE the onions if you are not going to pre-sauté them. You can pre-sauté if you want a more delicate flavor but it is not necessary.
Rule of thumb is 1 teaspoon of KOSHER Salt per large baked potato
Avoid pre-shredded cheese

PREPARE AHEAD:
This dish can be made ahead of time and baked the day of for Holidays or Gatherings.

Try this to go with the potatoes!