*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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!!
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!
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.
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!
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.
To everyone making this, are you using kosher salt or table salt? The recipe calls for 3 tsp of kosher salt, which is a much larger grained salt than the stuff in the shaker on your table. 3 tsp of table salt is a good bit more than 3 tsp of kosher salt. The chef notes mention to only use 1-1.5 tsp if you're using fine grain salt.