Recipe: Saltgrass Steakhouse Romano Potatoes

SALTGRASS STEAKHOUSE ROMANO POTATOES

"Three readers asked for favorites from the Saltgrass Steak House. Thanks to Cynthia Wackar of Saltgrass, who helped track down the recipes. Denis Wilson, former owner of Denis' Seafood House, is now corporate chef and executive vice president of Saltgrass."

2 pounds red potatoes (not new potatoes), unpeeled
1 stick unsalted butter ( 1/2 cup)
2 teaspoons minced garlic
4 tablespoons grated Romano cheese, divided use
1/2 cup whole milk
1/2 cup shredded Monterey Jack
1/2 cup shredded Cheddar
2 tablespoons chopped green onion
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 in bowl. Add 3 tablespoons Romano. Add milk, Monterey Jack, Cheddar, green onion, salt, peppers and paprika. Mix ingredients thoroughly with your hands, gently squeezing through your fingers. Do not overmix; there still should be large chunks throughout the mixture.

Transfer potatoes to a (13x9x2-inch) casserole dish; sprinkle with remaining 1 tablespoon Romano and cover.

Bake 35 minutes. Serve immediately.

Makes 8 servings
Source: the Houston Chronicle