' Dunham Cellars - Potato Romanoff

Potato Romanoff

DUNHAM CELLARS WINE CLUB - OCTOBER 2014

POTATO ROMANOFF

-Marie Buckley, Joanne Dunham's Mom

INGREDIENTS:

  • 5 Russet potatoes with skins
  • 2 teaspoons salt
  • 3-4 cups cottage cheese
  • 1-2 cups sour cream
  • ¼ cup onion, minced
  • 1-2 cloves garlic, minced
  • 1-2 teaspoons horseradish
  • ½ teaspoon dry mustard
  • ½ cup cheddar cheese, grated
  • Paprika

COOKING INSTRUCTIONS: 

Preheat oven to 350 degrees. Butter a 9 X 13 baking dish. Boil whole potatoes in salt water for 30-40 minutes until done. Partially peel and dice potatoes, sprinkle with salt. Mix cottage cheese, sour cream, onion, garlic, horseradish and dry mustard and combine with potatoes. Transfer to baking dish and top with cheddar cheese. Sprinkle with paprika.

Bake 20-30 minutes.

Serves 6 – 8