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Saltgrass Steak House Romano Potatoes Recipe

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This recipe for Saltgrass Steak House Romano Potatoes is from OTHER MOTHER'S COOKBOOK - A BONDY FAMILY TREASURE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds red potatoes (not new potatoes), unpeeled.
1 stick (1/2 cup) unsalted butter.
2 t. minced garlic.
4 T. grated Romano cheese divided.
½ cup each: whole milk, shredded Monterey Jack and shredded Cheddar cheese.
2 T. chopped green onion.
2 t. salt.
1 t. cracked black pepper.
½ t. ground white pepper.
1 t. paprika.
Directions:
Directions:
Boil potatoes a day ahead; cover and refrigerate overnight. Cut potatoes into quarters 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 cheese. Add milk, Monterey Jack, Cheddar, green onion, salt, pepper and paprika.

Preheat oven to 350º. Mix ingredients thoroughly with your hands, gently squeezing through your fingers. Do not over mix; there still should be large chunks throughout the mixture. Transfer potatoes to a 13x9x2 inch casserole dish; sprinkle with the remaining Romano and cover. Bake 35 minutes. Serve immediately.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour plus time to boil potatoes
Personal Notes:
Personal Notes:
Mom loved the Saltgrass Steak House and loved to order these potatoes with her steak.

 

 

 

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