Low Fat Potatoes Romanoff Recipes

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POTATOES ROMANOFF



Potatoes Romanoff image

Delicious easy potato casserole! Kids love it.

Provided by Raquel

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 12

Number Of Ingredients 4

10 baking potatoes, peeled, cut into large pieces
1 pint sour cream
6 green onions, chopped
1 pound processed cheese, cubed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
  • In a 9 x 13 inch casserole dish combine potatoes, sour cream, green onions and processed cheese.
  • Bake in preheated oven for 30 minutes, or until heated through.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 37.1 g, Cholesterol 47.1 mg, Fat 17.7 g, Fiber 3.1 g, Protein 11 g, SaturatedFat 10.7 g, Sodium 508.1 mg, Sugar 4.4 g

STEAKHOUSE POTATOES ROMANOFF



Steakhouse Potatoes Romanoff image

They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 10h30m

Yield 8

Number Of Ingredients 8

1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
2 shallots
3 teaspoons kosher salt
½ teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2 ½ cups grated sharp white Cheddar cheese
1 ¾ cups sour cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
  • Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
  • Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
  • Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
  • Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
  • Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g

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