Romano Potatoes

Makes 8 servings

pweirich

Courtesy of the Saltgrass Steak House

ingredients

2 lbs small red potatoes, unpeeled
1/2 cup (1 stick) unsalted butter
2 tsp minced garlic
4 Tbsp grated Romano cheese, divided
1/2 cup whole milk
1 cup shredded cheese blend (or 1/2 cup shredded Monterey Jack and 1/2 cup shredded Cheddar cheese)
2 Tbsp chopped green onion
2 tsp salt
1 tsp black pepper
1/2 tsp ground white pepper
1 tsp paprika

1
Boil the potatoes in water (start cold) one day before you plan to make the recipe. Cover and refrigerate overnight.
2
Preheat the oven to 350°. Lightly grease a large casserole dish.
3
Quarter the potatoes, and place in a large mixing bowl. Melt the butter with the garlic in a small saucepan over medium heat. Add to the potatoes, along with 3 tablespoons of Romano cheese and the remaining ingredients.
4
Mix thoroughly with your hands, gently squeezing, but taking care not to over mix; large chunks should remain.
5
Transfer to the casserole dish. Sprinkle with the remaining 1 tablespoon of Romano cheese, and bake 35 minutes, until the potatoes turn golden.