I liked the Potatoes Romanoff recipe so much that I made them again for the holiday weekend. Here is the basic recipe. This time, I used red potatoes, a bag of fat-free mozzarella shreds, 1 cup of full fat diced cheddar, 3 green onions, fat-free sour cream, and sprinkled nutritional yeast to taste.
What I’ve found is that this time, they were a little drier. Basically, this demoted a stellar recipe into a very good recipe.
I have a couple of theories:
1. The fat free mozzarella shreds: To be fair to myself, I suspected as much, which is why I used the shreds as a topping, rather than in the body of the potatoes.
2. I think I used more sour cream last time: Because I had much larger potatoes, I am pretty sure I actually used 2 cups and forgot to make a note of it. I’ve since updated the original post.
1. 4 small/medium red potatoes were not enough, so I ended up with a shallow casserole. Not a huge deal, but still something I want to remember for later.
2. “What’s up with the fat-free cheeses?”, you may wonder. Longtime readers will note that I use cheese in many of my recipes. Unless stated otherwise, this usually means full fat cheese. I gravitate to fatty foods if I stop actively thinking about it. So, as a stop-gap, I am mixing fat-free ingredients with my usual ingredients to offset this. This is new territory for me, so I cannot promise to stick to it in every future recipe henceforth into infinity 😉
I may do a post devoted to this topic later, I may not. But after the next post (which is on the heavier side, but delicious), there will be a series of low-fat dishes, just in time for the warmer weather. After that, who knows?
3. Serving size. I forgot that a deck of cards-sized serving of this is plenty. Despite a portion looking deceptively small, it is a very filling dish.