Steakhouse Potatoes Romanoff
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.
Recipe Summary test
1 1/2 to 2 teaspoons fine salt can be used in place of the kosher salt.
Use black pepper instead of white if needed.
If you do use shallots, note that a little will go a long way because they go in raw. Feel free to saute them in a little butter to take off the sharp, raw edge. Besides shallots, some thinly sliced green onions would be great, as would sauteed leeks, or even just finely minced yellow onions.