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Potatoes Romanoff


Another great make ahead recipe from my friend Irm. A delicious side dish perfect for a special occasion or family meal. This is my version of her recipe.
  • 5 lbs of potatoes, Yukon gold is recommended but I used White potatoes
  • salt and pepper
  • 2 tablespoons butter
  • 2 cups sour cream (may use low fat)
  • a bit of milk to thin out if necessary
  • 1-1/2 cup of grated  aged cheddar, divided 
  1. In a large pot add the peeled and cubed potatoes and cook in salted water until soft enough to mash. 
  2. Add the butter and sour cream and a little milk to make your potatoes smooth and creamy as you mash them.
  3. Mix in 1 cup of grated cheese and black pepper. 
  4. Transfer to a greased casserole dish large enough to hold the potatoes. 
  5. Top with remaining cheese. 
  6. Refrigerate overnight. Bake covered at 350 for 25 minutes. 
  7. Uncover and cook another 15-20 minutes or until golden brown. 
  8. May top with a sprinkling of paprika and bit of chopped green onion on top for serving.
Very good served with BBQ steak or chicken

4 comments:

  1. I just make these for supper tonight and let me tell you, they are sooooo good! I made them in the small foil pie plates as I live alone and I can just freeze them and take one out whenever. Thank you for the great recipe...it's a keeper! God bless!

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  2. If you would cut the recipe in half, would you change the two cooking times?

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  3. Could you make these in a crock pot? If so, how would you adapt the recipe?
    Thanks!

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