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Preheat oven to 400.
Thoroughly wash the potatoes and wrap them in parchment paper and aluminum foil. Bake the potatoes for about 1 hour or until fully cooked. Allow the potatoes to cool completely for at least 6 hours preferably refrigerating them overnight. Once cooled, grate them into a large mixing bowl. The Chef removed the skin, but you may leave it if you like it.
In a skillet, at very low heat, cook the bacon until it releases most of its fat, add the shallots and cook until translucent and light golden brown. Add them to the mixing bowl with the potatoes.
In the same bowl, add Sour Cream, Cheddar Cheese, Goat Cheese and Butter. Season the mixture with salt and pepper. Mix everything together thoroughly.
Transfer the mixture into a buttered baking dish, spreading it evenly. Top with bacon bits (if using) add grated Parmesan cheese.
Bake in the Preheated Oven for about 40 - 45 minutes or until the top is golden brown and crispy. Once baked, allow the dish to cool slightly before serving.
Enjoy the rich and creamy Potato Romanoff as a side dish to your favorite Main Course.