Sunday, March 20, 2011

Potatoes Romanoff from the Strip House

Recently I received the latest catalog from Williams-Sonoma.  I LOVE Williams-Sonoma for many reasons:  the store, the catalog, wonderful wares, great recipes, etc.  I appreciate the history and legacy of the company.  It's not unusual for me to drive forty-five minutes south just to buy a favorite vanilla bean paste there, even when I can order it on-line.  There's something about experiencing Williams-Sonoma that justifies the time and gas it takes for a road trip. 

Page 7 of the March 2011 W-S catalog (titled Steak House) features a recipe from Greenwich Village's Strip House.  It is for potatoes Romanoff, "...a delicious take on twice-baked potatoes that exectutive chef John Schenk learned from his mother.  The potatoes are baked a day ahead, chilled overnight and then grated and baked again with sour cream, shallots and cheddar for a rich, satisfying gratin." 

If you receive Williams-Sonoma catalogs in the mail, take the time to find the recipes, tucked subtly among beautiful photographs in the pages featuring avocado pitters and pepper mills.  The March 2011 catalog alone has eleven recipes from steak houses all over the country, for such things as Gruyere Popovers, Cavatappi Mac 'N Cheese, Red Wine-Braised Short Ribs, and Sesame Chicken Stir-Fry.


Potatoes Romanoff
from the Strip House, Greenwich Village

3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
3/4 c. minced shallots
2 1/2 c. grated white cheddar cheese
2 tsp. salt
1/4 tsp. freshly ground white peper
1 1/2 cups sour cream

Preheat oven to 425 degrees F.

Pierce each potato several times with a fork.  Place directly on onven rack; bake until tender, about 1 hour.  Remove; let potatoes cool.  Place on plate; wrap with plastic wrap.  Refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Using large holes of box grater or food processor fitted with large-hole grater, grate potatoes, including skins.  Transfer to bowl; sprinkle shallots, 1 3/4 cups cheese, salt and white pepper on top.  Using your hands, gently toss together to combine, then fold in sour cream in 2 additons.

Transfer potato mixture to 1 1/2 qt. gratin dish; do not compress.  Sprinkle remaining 3/4 cup cheese on top.  Bake until potatoes are hot and cheese is gold brown, about 30 minutes.
Serves 6.

Photo credit:


  1. These look absolutely delicious! I'm a huge fan of my mom's au gratin potatoes and when I read her this recipe she said "Sounds like a heart attack in a bowl" which, of course, means it must be good! Of course, anything involving potatoes and cheese is incredible, I might have to make this for my boyfriend sometime soon!

  2. Wow.. I agree this looks amazing. My mother is a huge fan of William-Sonoma as well. It is time for me to check out all of those catalogs I get at home and make something delicious like this.

  3. i love Williams and Sonoma as well! I am not a great chef but am working to be better. You're blog is very helpful as gives great insight into incredible restaurants such as the one mentioned above. Far to many times I eat out and wish I could create the dish at home and now I can!

  4. I am a student at Skidmore college, and after reading your post I am missing the experience I used to have when walking into the Williams Sonoma across the street from my house with my mom as a child. I especially love the free samples! I don't blame you for driving the distance for a store that sells more than just cooking appliances and baking mixes. It sells a life style that says how you cook and what you are cooking is equally important as well.

  5. my stomach is grumbling while i'm reading this, looks delicious