Potatoes Romanoff

From Cook's Country | December/January 2013

Why this recipe works:

Most versions of this creamy potato casserole turned out curdled, greasy, and flat. Cream cheese and cornstarch, in addition to the traditional sour cream, helped smooth out the sauce, and starchy Russet potatoes (as opposed to their waxier kin) helped bind it. Microwaving the potatoes speeds… read more

Most versions of this creamy potato casserole turned out curdled, greasy, and flat. Cream cheese and cornstarch, in addition to the traditional sour cream, helped smooth out the sauce, and starchy Russet potatoes (as opposed to their waxier kin) helped bind it. Microwaving the potatoes speeds up the process so that the casserole only needs 20 minutes in the oven. Chicken broth and white pepper add seasoning and savory flavor, and sharp cheddar cheese, along with fresh scallion greens, finishes the job.

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Serves 6 to 8

Introduce the hot potatoes in two additions to keep the sour cream mixture from curdling. You can make the casserole ahead and store it in the refrigerator for up to 24 hours. To heat, bake in a 425-degree oven for 30 to 35 minutes.

Ingredients

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