Potatoes Romanoff, also known as Pommes de Terre Anna or Potato Anna, is a classic French potato dish. It is a delicious and simple preparation that showcases the natural flavor of potatoes. The dish is named after Anna Deslions, a prominent French actress of the 19th century.
Here’s a simple recipe for making Potatoes Romanoff :
Ingredients:
- 3 large russet potatoes baked and cooled overnight in the fridge
- 3 tablespoons salted butter
- ¼ cup diced shallot
- 1 clove garlic minced
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 ½ cups sour cream
- 2 ½ cups freshly shredded sharp white cheddar cheese divided
- ½ cup grated parmesan
Instructions:
Grease a 2 qt baking dish and preheat the oven to 375°F.
Melt the butter over medium-low heat in a small skillet, then saute the shallot for approximately 4 minutes, or until tender and translucent. Add an additional 30 seconds once you add the garlic. Get rid of the heat.
Grate the cooked potatoes with the skin on once they have cooled using a box grater or food processor.
Stir together the sour cream, salt, pepper, 2 cups of cheddar, shallots, and garlic in a large mixing basin. Keeping the potatoes’ shredded texture in mind, gently fold them in until just incorporated.
Spread a thin layer of the potato mixture in the prepared casserole dish and evenly sprinkle the remaining cheddar and parmesan cheese on top. Golden brown will come after 25 to 30 minutes of baking.
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