Cheesy Potatoes Romanoff – Bachelor on a Budget Cooking Bachelor on a Budget Cooking

Cheesy Potatoes Romanoff

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May 27, 2016

I make a healthier version of Potatoes Romanoff browned with cheese. The main difference with this one is using yogurt instead of sour cream and with slightly less cheese. A great dish to serve on thanksgiving.


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Directions

1Parboil (Partially cook) or bake your washed and scrubbed potatoes till a fork can be poked with relative ease through the largest potato. Either leave the potatoes in fridge overnight or throw in the freezer for a couple hours to chill.

2Once the potatoes have chilled, shred the potatoes into a large mixing bowl.

3Add the shallots, spices, 1/2 cup of cheese, and yogurt to a mixing bowl with the shredded potatoes, and lightly toss. Add to casserole dish and add remaining 1/2 cup of cheese to top of dish.

4Put in the oven at 350 degrees for about 30 minutes. Once cheese has slightly browned, serve.

Ingredients

5 lbs of Russet Potatoes

2 Shallots (Chopped)

2 1/2 Cups of Greek or Balkan Yoghurt

1 Cup of Sharp Cheddar Cheese

1 Teaspoon of Paprika

1 Teaspoon of garlic powder

2 Tablespoons of Salt (Add to Taste)


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