Tuesday, March 26, 2013

Romanoff Potato Popovers

Romanoff Potatoes are the perfect Easter side dish. Rich and cheezy, they are the perfect pair to both ham and roast beef for dinner on Easter Sunday. This traditional potato casserole uses sour cream, cheese, onions and scallions to dress up the basic boiled potato.  They can also be made a day ahead of time to make your dinner go more smoothly. The best part of this dish is the crust that forms as they bake in the oven. We wanted to get the most crispy crust possible while keeping the inside creamy. So we bake ours in greased muffin tins. They look beautiful and taste awesome.

Makes: 18 Popovers.

6 large russet potatoes
1 cup sour cream
1 cup cheddar cheese, grated
1 medium white onion, finely diced
3 scallions or green onions, sliced finely
1 teaspoon cayenne powder
Salt and pepper to taste

1. Peel potatoes and cut into quarters. Put into a large pot of salted water and boil until cooked, about 30 minutes.
2. While the potatoes are cooking, saute the onion in butter till translucent and golden brown.
3. When fully cooked, drain the potatoes well and return to the pot. Let the potatoes cool slightly and allow all moisture to evaporate.
4. Using a fork or potato masher, mash the potatoes roughly. (We refer them to still have small chunks remaining.
5. In a bowl, mix the sour cream, onions, cheese, scallions, and cayenne. Pour this mixture over the potatoes and mix to combine. Salt and pepper to taste. 
At this point, you can refrigerate the mixture overnight or until you are ready to bake.
6. Preheat the oven to 350 degrees. Grease muffin tins thoroughly with butter.
7. Spoon the potato mixture into the muffin tins. Do not pack the mixture.
8. Bake for 45 - 50 minutes, or until golden brown and hot though.
9. Use a sharp knife to release the popovers from the pans.

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