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

prep:
25 mins
cook:
1 hr 45 mins
additional:
8 hrs 20 mins
total:
10 hrs 30 mins
Servings:
8
Yield:
1 casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.

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  • 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.

Chef's Notes:

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.

Nutrition Facts

370 calories; protein 13.5g 27% DV; carbohydrates 29g 9% DV; fat 22.9g 35% DV; cholesterol 60.5mg 20% DV; sodium 979.2mg 39% DV. Full Nutrition
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Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2020
Was amazing Read More
(1)

Most helpful critical review

Rating: 3 stars
01/01/2020
I followed the receipt exactly. Way way way too much salt. Read More
59 Ratings
  • 5 star values: 50
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/24/2020
I followed the recipe and these are amazing! We couldn't stop ourselves from additional servings. A guest has me sending him home with recipe copies to share. Read More
(3)
Rating: 5 stars
01/03/2020
Made it twice: First exactly as written except decreased salt by half as cheese has a lot of salt in it - glad I did. Second round - by request BTW for New Year's day dinner - was a bit shy of cheddar so shaved in half a stick frozen butter and green onion in place of shallot as it's what I had. Rave reviews again. Personally prefer the green onion cuz I like 'em but this appears to be a user friendly recipe. Will stick with half the salt, green onion, probably try yellow cheddar for more visual interest since it's just lightly tossed in and maybe some bacon. Great recipe. TY Chef John, love your recipes and inspiration!! Read More
(2)
Rating: 5 stars
05/11/2020
Made exactly according to the recipe and they turned out delicious! Such a simple recipe, using ingredients I've used before in baked or mashed potatoes, seems more delicious when combined using this method. Thank you for such a great recipe! We definitely enjoyed it, and I will be making this again! Read More
(2)
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Rating: 5 stars
02/01/2020
I've made this a few times, its easy but does take some prior planning because the potatoes need to chill. Mixing it how he shows with the forks makes a big difference, and is worth the extra effort. I used Gruyere cheese once but its better with cheddar. Read More
(2)
Rating: 5 stars
01/05/2020
I don't think I've ever had potatoes romanoff, but I'm certainly a fan! This recipe did not disappoint, but I did take the advice of others and reduced the amount of salt I used in half. Definitely a keeper! Read More
(2)
Rating: 5 stars
04/19/2020
Was amazing Read More
(1)
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Rating: 5 stars
09/14/2020
To save time, I used a bag of the refrigerated simply potatoes hashbrowns. I also only used a tsp of salt. I did everything else as written. It was so good! Definitely a keeper! Read More
(1)
Rating: 5 stars
09/15/2020
Wow. I made this as written except I decreased the salt as recommended by other reviewers. Also I wasn’t sure what size baking dish. I used one with high sides. That resulted in a longer cooking time. Also the feedback from the group to whom I served it was to use a flatter baking dish to allow for more area of crunchy top. Read More
(1)
Rating: 5 stars
12/10/2019
Made for Thanksgiving and everyone raved! Made exactly as directed except I had to use black pepper instead of white as that was all that was available. Everyone requested these for Christmas dinner as well. Thanks Chef John! Read More
Rating: 3 stars
01/01/2020
I followed the receipt exactly. Way way way too much salt. Read More
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