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Saltgrass Steak House Romano Potatoes Recipe

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This recipe for Saltgrass Steak House Romano Potatoes, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Casey Norr
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. red potatoes, unpeeled
1 stick butter
2 tsp. minced garlic
4 T. grated Romano cheese, divided
1/2 c. whole milk
1/2 c. Monterey Jack cheese
1/2 c. cheddar cheese
2 T. chopped green onions
1 tsp. paprika
salt and pepper to taste

Directions:
Directions:
Boil potatoes a day ahead. Drain, cover and refrigerate
overnight. Cut potatoes into quarters and put in a large mixing bowl. Place butter and garlic in a small saucepan. Heat over medium heat until butter is completely melted. Pour over potatoes. Add 3 T. Romano, milk, Monterey Jack, cheddar, green onions, salt, pepper, and paprika to potatoes.

Heat oven to 350. Mix potato mixture thoroughly with your hands, gently squeezing through you fingers. Do not over mix. There should be large chunks throughout the mixture. Transfer potatoes to a 9 x 13 casserole dish. Sprinkle with remaining Romano and cover. Bake 35 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
90 minutes.

 

 

 

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