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From: MED/TN

Saltgrass Steak House Romano Potatoes
Recipe By :Houston Chronicle-8/5/98
Serving Size : 8

2 pounds red potatoes,(not new potatoes) -- unpeeled
1 stick (1/2 cup) unsalted butter
2 teaspoons minced garlic
4 tablespoons grated Romano cheese, divided
1/2 cup whole milk
1/2 cup shredded Monterey jack cheese
1/2 cup shredded Cheddar cheese
2 tablespoons chopped green onions
2 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon ground white pepper
1 teaspoon paprika

Boil potatoes a day ahead; cover and refrigerate overnight. Cut potatoes into quarters in a large mixing bowl. Place butter and garlic in small saucepan; heat over med. heat until butter is completely melted. Pour over potatoes. Add 3 tbl. Romano. Add milk, Monterey Jack, Cheddar, green onions, salt, peppers and paprika. Preheat oven to 350 degrees. Mix ingred. thoroughly with your hands, gently squeezing through you fingers. Do not overmix; there should be large chunks throughout the mixture. Transfer potatoes to a 13x9x2-inch casserole dish; sprinkle with remaining Romano and cover. Bake 35 min. Serve immediately.