Recipe: Saltgrass Steak House Romano Potatoes

SALTGRASS STEAK HOUSE ROMANO POTATOES

2 pounds red potatoes, unpeeled (not new potatoes)
1 stick (1/2 cup) unsalted butter
2 teaspoons minced garlic
4 tablespoons grated Romano cheese, divided use
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.

WHEN READY TO COOK:
Preheat oven to 350 degrees F.

Cut potatoes into quarters in a large mixing bowl.

Place butter and garlic in small saucepan; heat over medium heat until butter is completely melted.

Pour garlic butter over potatoes. Add 3 tablespoons Romano cheese. Add milk, Monterey Jack, Cheddar, green onions, salt, peppers and paprika. Mix ingredients 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 1 tablespoon Romano cheese.

Cover and bake for 35 minutes. Serve immediately.

Makes 8 servings
Source: Houston Chronicle, August 5, 1998
From: MED/TN