Potatoes Romanoff

This is a delicious, rich potato dish that pairs well with steak or pork chops. It’s easy to make with basic ingredients you probably already have on hand. It was a big hit in our house! The leftovers reheated nicely in the microwave and was a fantastic side dish for our fried eggs the next morning.

• 3 large Idaho potatoes
• 1 teaspoon butter
• 1/4 cup yellow onion, finely chopped
• 1 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1 pinch cayenne pepper
• 1 1/2 cups grated cheddar cheese
• 8 oz. sour cream

1. Preheat oven to 400º. Poke holes in potatoes with a fork and wrap in foil. Bake for an hour to an hour and fifteen minutes until easily pierced with a knife. Refrigerate until potatoes are cold.
2. Preheat oven to 425º, Grease a casserole dish with butter. Using the large holes of a box grater, shred the potatoes with skins on into a large bowl.
3. Add the salt, pepper, cayenne and cheddar cheese, stir until combined. Fold in the sour cream. Spoon into prepared casserole dish.
4. Bake for 30 to 35 minutes until hot and top is browned.