Potatoes Romanoff

Serves 6-8

  1. 3lb russet potatoes, peeled and cut into 1/2in pieces
  2. 2tsp salt
  3. 1-1/4 cups sour cream
  4. 4oz cream cheese
  5. 1tb cornstarch
  6. 1/2tsp pepper
  7. 1-3/4 cups broth
  8. 4 scallions, whites and greens separated
  9. 6oz cheddar
  • Microwave 1-2 for 15 minutes, tossing halfway through.
  • Meanwhile, combine 3-7 and scallions whites. Fold in potatoes in two batches. Mixture can be refrigerated for up to 1 day. Bake in a 8in baking dish topped with cheddar at 425 degrees for 15-20 minutes, or 30-35 minutes if refrigerated. Rest for 20 minutes, top with scallion greens and serve.
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