Potatoes Romanoff
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
1100-1200 gr Kentang putih berukuran besar, ½ st Bawang putih bubuk
1 sm Mentega+ekstra untuk ulasan, ½ st Lada hitam bubuk, 2 st Garam
150 gr Krim asam+200 gr Cream cheese-aduk, sejumput Cabai bubuk
30 gr Bawang merah/bawang bombay cincang (Daun bawang-iris)
200 gr Keju Cheddar tua parut, Bacon tumis iris kecil (optional)
Cara membuat
Panaskan oven 200º C. Cuci & sikat kentang sampai bersih karena kita tak mengupas kulitnya. Bungkus tiap kentang dengan aluminium foil & letakkan di pan panggang. Tusuk2 kentang dengan ujung pisau di beberapa tempat.
Panggang kentang di oven sampai empuk tapi masih kokoh, ± 1¼ jam (alternatif: anda dapat juga mengukusnya tanpa dibungkus selama ± 40 menit). Buka bungkusan & biarkan hingga kentang mencapai suhu ruang. Bungkus dengan plastik lembaran & masukkan ke kulkas hingga benar2 dingin, 8 jam-semalaman (alternatif: masukkan ke freezer selama 2 jam).
Panaskan oven 220° C, nyalakan api atas & bawah. Pasang rak di bagian tengah oven. Ulasi loyang dengan mentega. Parut masuk kentang (termasuk kulitnya) dengan menggunakan parutan yang berlubang besar ke dalam mangkuk, lalu sisihkan.
Tumis bawang dengan mentega sampai layu, angkat. Masukkan bawang/daun bawang kedalam mangkuk kentang. Bumbui dengan garam, lada, cabai & bawang putih bubuk. Aduk perlahan menggunakan 2 garpu sampai rata. Beri 175 gr keju parut & bacon (opsional), aduk lagi. Masukkan krim asam & cream cheese, aduk sampai rata (hati2 dalam mengaduk, jangan sampai adonan menjadi puree).
Masukkan adonan ke loyang. Tumpuk hingga tinggi (munjung), lalu tekan sedikit saja (jangan dipadatkan). Taburi atasnya dengan sisa keju & cabai bubuk (opsional). Panggang di oven 30-35 menit, atau sampai kentang panas sekali & kecokelatan. Untuk 6 porsi.
Sajikan Potatoes Romanoff misalnya dengan Steak Cincang Salisbury, Bebek Ungkep Goreng atau Roast Chicken with Herb Butter.
Ingredients
1 tbsp Butter+extra for greasing, 200 gr grated sharp Cheddar cheese
150 gr Sour cream+200 gr Cream cheese-mix, pinch of Cayenne pepper
30 gr minced Shallots/Onion (Green onion-sliced), ½ tsp Garlic powder
1100-1200 gr large Russet potatoes, ½ tsp ground Black pepper
2 tsp Salt, chopped sautéed Bacon (optional)
Instructions
Preheat the oven to 200º C. Wash & scrub potatoes until it’s clean since we won‘t peel the skin off. Wrap each potato in aluminium foil & place them on a baking sheet. Poke holes into the potatoes using a tip of knife.
Bake potatoes in the oven until they are tender but still firm, ~ 1¼ hours (Alternatively, you could just steam potatoes uncover for ~ 40 minutes). Unwrap & let potatoes cool down to room temperature. Cover it with plastic wrap & refrigerate until completely chilled, 8 hours-overnight (alternatively, put it in freezer for a couple of hours to chill).
Preheat the oven to 220° C, turn on the upper & lower heat. Put the oven rack on the middle shelf. Grease a casserole dish. Using the large holes on a grater, shred potatoes (including skin) into a bowl. Set t aside.
Sauté mince shallots/yellow onion in a little butter until it wilts. Remove from the heat. Add this shallots/onion/green onion into the potato bowl; season with salt, pepper, garlic & cayenne. Toss with 2 forks until it well combined. Add 175 gr cheddar cheese & bacon (optional); mix it well. Gently toss in sour cream & cream cheese until barely combined.
Transfer the mixture into the casserole dish. Piling it up really high, then patting it down very lightly (don’t compress it). Sprinkle more cheese & cayenne pepper on top (optional). Bake in the oven for 30-35 minutes, or until it‘s piping hot and top is browned. For 6 servings.
Serve Potatoes Romanoff with main dish such as Salisbury Steak, Pan-Fry Braised Duck or Roast Chicken with Herb Butter.