Potatoes Romanoff

Name: Potatoes Romanoff
Yield: Serves 6 to 8
Ingredients: 3 pounds, russet potatoes, peeled and cut into 1/2-inch pieces; 2 teaspoons, salt; 1 1/4 cups, sour cream; 4 ounces, cream cheese, softened; 1 tablespoon, cornstarch; 1/2 teaspoon, white pepper; 1 3/4 cups, low-sodium chicken broth; 4 , scallions, white parts minced, green parts sliced thin on bias; 6 ounces, sharp cheddar cheese, shredded (1 1/2 cups)

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Appears in Cook's Country December/January 2013

Side Dishes

Potatoes

If we could keep this creamy, cheesy, sour cream–enriched casserole from curdling, plus get a nice crispy top, we’d be in business.

SERVES6 to 8

TIME55 minutes, plus 20 minutes cooling

WHY THIS RECIPE WORKS

Most versions of this creamy potato casserole turned out curdled, greasy, and flat. Cream cheese and cornstarch, in addition to the traditional sour cream, helped smooth out the sauce, and starchy Russet potatoes (as opposed to their waxier...

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