Puck Pies: Faux Russian Spuds

Tonight I decided to combine three of my favorite things: hockey, Russian history, and potatoes. Ok, well, hockey food, Russian history, and potatoes. While it’s still warm enough to grill outside, these are the perfect accompaniment to a good medium-rare steak. Do some carrots steamed in chicken broth with dill or rosemary, and it’s a good dinner to settle down with in front of a hockey game – even if it is still preseason.

In honor of the Blues’ new Russian preseason breakout, Evgeny Grachev, I give you Potatoes Romanoff. No, I don’t know if these were served at the Romanov court, and I find it doubtful that they were considering the court’s penchant for French food – but they’re good.


6 medium Russet potatoes 
3 shallots
1/2 tsp. black pepper
1 1/2 pints sour cream
1 cup cheddar cheese

Wrap potatoes in tinfoil and bake at 425 for about an hour. Take them out, let them cool – cover them in a container and let chill overnight, preferably. 

When you’re ready to make the dish, grate the potatoes into a mixing bowl – it might be easier to feed them through the grater attachment of your food processor than doing so by hand. Finely dice the shallots, add half of the cheese, and add the salt and pepper. Mix well, then add the sour cream. 

Continue to mix until smooth, and then spread into a casserole dish. Top with the remaining cheese, and bake in the oven for about 40 minutes at 350. Feel free to garnish with diced green onions and bacon if you’d like. 

About Laura Astorian

Laura Astorian is the head editor for the SB Nation blog St. Louis Game Time and has been a Blues fan from childhood. She promises that any anti-Blackhawks bias will be left at the door. Maybe.