UNSALTED BUTTER?:

SALTGRASS STEAK HOUSE ROMANO POTATOES (ELIZABETH PUDWILL, 1/23/07, Houston Chronicle)

* 2 pounds red potatoes, unpeeled
* 1/2 cup (1 stick) unsalted butter
* 2 teaspoons minced garlic
* 4 tablespoons grated Romano cheese, divided
* 1/2 cup whole milk
* 1/2 cup shredded Monterey Jack
* 1/2 cup shredded Cheddar cheese
* 2 tablespoons chopped green onion
* 2 teaspoons salt
* 1 teaspoon cracked black pepper
* 1/2 teaspoon ground white pepper
* 1 teaspoon paprika

Boil the potatoes in water (start in cold) one day before you plan to make the recipe. Cover and refrigerate overnight.

Preheat the oven to 350 degrees. Lightly grease a casserole dish big enough to hold the potatoes.

Quarter the potatoes, and place in a large mixing bowl. Melt the butter with the garlic in a small saucepan over medium heat. Add to the potatoes, along with 3 tablespoons Romano cheese and the remaining ingredients.

Mix thoroughly with your hands, gently squeezing but taking care not to overmix; large chunks should remain.

Transfer to a casserole dish. Sprinkle with the remaining 1 tablespoon Romano cheese, and bake 35 minutes, until the potatoes turn golden.