This weekend, my husband and I dined at Strip House at the Naples Grande Beach Resort in Naples, Florida. It was an amazing meal and one of the best steaks I’ve had in my life. We had dined at the Strip House in New York City previously but never had their Potatoes Romanoff. But, I’ve heard about them since my last visit so this time I was determined to try them. Good move on my part…they were divine! In fact, so delish that I had to look up the recipe…and let me tell you (as I’m sure my husband would confirm), I’m no chef. But these were so good that if I got them to taste even half as good as the ones we had this weekend, I’d be happy. I just may try them for Thanksgiving. Here’s the actual restaurant’s recipe and a photo courtesy of Williams-Sonoma:
STRIP HOUSE POTATOES ROMANOFF
Twice-baked potatoes take on bold new dimensions of flavor in a rich, creamy gratin with shallots and cheddar cheese. This dish is one of the signature sides at Strip House, a steakhouse in New York City’s Greenwich Village. The potatoes need to be baked a day in advance, so plan accordingly.
- 3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
- 3/4 cup minced shallots
- 2 1/2 cups grated white cheddar cheese
- 2 tsp. kosher salt
- 1/4 tsp. freshly ground white pepper
- 1 1/2 cups sour cream
Strip House Potatoes Romanoff courtesy of Williams-Sonoma
Preheat an oven to 425ºF. Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
The next day, preheat the oven to 350ºF. Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions. Transfer the potato mixture to a 1 1/2-quart gratin dish; do not compress. Sprinkle the remaining 3/4 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes. Serves 6.
Recipe courtesy of Strip House
Comments
If you enjoyed this article, please consider sharing it!
2 Responses to Strip House Potatoes Romanoff
Meet Ashley
Former NYC fashion industry girl, forever traveler, foodie at heart, and now Mom in Miami. My blog, Arrive Chic, covers the style I find in everyday life both on the road and at home, often with my two energetic little boys in tow.
I just added this feed to my bookmarks. I have to say, I very much enjoy reading your blogs. Thanks!
Thank you!