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    Potatoes Romanoff

    Source of Recipe


    6 to 8 medium potatoes
    500 ml container sour cream
    1 lb mild white cheddar cheese
    1 bunch shallots

    Parboil the potatoes then cool enough to handle them. Grate the
    potatoes. Grate the cheese. Chop (finely) the shallots. In a large
    bowl, mix together the potatoes, shallots, sour cream and most of
    the cheese (saving a little to sprinkle over the top). Turn into
    a large casserole dish. Sprinkle the remaining cheese over the top
    and top with a sprinkling of Paprika (for colour). Bake at 375F
    for 30 to 40 minutes until heated through.

    Notes: Add/reduce potatoes for thicker/creamier result. For best
    results, let the uncooked casserole chill in the fridge for several
    hours or overnight. Do not use Low-Fat Sour Cream.
    Serves 6




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