Potatoes Romanoff
Have these steakhouse potatoes with your favorite protein or just by themselves
Calories per serving: 256kcal
Ingredients
- 2 potatoes, russet or other baking pot
- 1 teaspoon shallots, air-dried preferred
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon chives, freeze-dried or fresh
- 1/2 teaspoon paprika
- 2 tablespoons white cheddar
- 2 tablespoons sour cream
~~ For The Topping ~~
- 2 tablespoons breadcrumbs
- 1 tablespoon parmesan, shaved
- 2 tablespoons unsalted butter, melted
Instructions
- Gather ingredients together for Mise en Place
- Bake the potatoes in the air fryer at 400 for 20 minutes. Let them cool until you can safely remove the skin.
- Using the grating disc insert, put the dial at 1 and put the potatoes in the tube. Use the pusher to push the potatoes through the grater. Make sure you use 1; otherwise, you will have mush.
- Put the in a bowl. Add the shallots, pepper, white cheddar, and chives.
- Add the sour cream and a little paprika. Mix lightly with a fork.
- Put the mixture into an eight-inch baking dish.
- Melt the butter and set it aside. Top the potatoes with breadcrumbs and sprinkle the shaved parmesan on top.
- Drizzle the melted butter on top.
- Put the casserole in the air fryer at 350 for 20 minutes or until the top is nicely browned. Let it sit for a few minutes to cool down before serving.
Notes
You can bake the potatoes early and let them sit in the fridge until you are ready to process them. This casserole can also be made in advance and heated up when needed.
Scan for full nutrition info and step-by-step photos.
