If you’ve never eaten at a Strip House, it’s not what you might be thinking! The Strip House is a swanky steakhouse with 3 locations in New York City and 1 in Las Vegas. Voted by the Zagat Guide as one of New York’s best steakhouses, Strip House was also awarded 4 stars by Forbes magazine. The atmosphere is burlesque, set in the 1930’s style, with original Studio Manasse prints of stars from the ’30s. Think deep red painted walls and lamps with fringed shades.
I had the pleasure of eating at a Strip House in the Waldorf Astoria hotel in Naples, Florida several years back and it was a superb experience. Having a decade long career as a Sales and Marketing Director for Ruth’s Chris Steak House, I like to think that I know steakhouse’s.
Created by Executive Chef, John Schenk, the Potatoes Romanoff is the best of both worlds between twice baked and au gratin potatoes. The signature side dish was even featured by Williams-Sonoma! And what is even better about them, is that they are strangely simple. In my experience, some of the simplest recipes make for the best dishes.
The only real prep work involved for this potato side dish, is that the Idaho potatoes need to be baked and competently cold before shredding and completing the recipe. But once that is done, the rest of the prep is nominal time. Which makes them the PERFECT holiday side dish. Prepare them the day before and pop them in the oven for 30-35 minutes right before dinner. The potatoes don’t even need to rest before serving, even better!
The exact recipe calls for finely minced, RAW shallot. This is unusual for a recipe of this type because, generally, shallots are sautéed in butter or olive oil before adding to a recipe. Feel free to sauté the shallot, first, before adding to the potatoes. However, I agree with keeping the shallot raw. It adds a certain texture and flavor to the Romanoff that just works! Plus, it’s one less extra step. This will be your new go-to Holiday potato dish and you’ll impress your family and friends with your swanky-ness.
Ingredients
- 3 large Idaho potatoes
- 8 oz. sharp, white cheddar; freshly grated
- 1 large shallot, minced finely
- 1 ½ cups of sour cream
- 3 tsp. Kosher salt
- ½ tsp. white pepper
Instructions
Wrap the potatoes in foil and pierce the potatoes. Bake at 400 degrees for 1 hour or until very soft. Allow the potatoes to cool and refrigerate overnight (8 hours minimum).
Using a box grater, grate the potatoes with skin on. Discard any large chunks. In a large mixing bowl, mix the grated potatoes, cheese, shallot, sour cream, salt, and white pepper.
Transfer the mixture into a 9” non-stick casserole dish. Bake on center rack in a preheated 450-degree oven for 30-35 minutes, until the top is golden brown, and the edges are bubbly.
Serve with Fleming’s Tomahawk Steak and Lawry’s Steakhouse Classic Creamed Spinach and Enjoy!
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1 comment
Could you bake in individual ramekins? What would be the baking time?