Potatoes Romanoff is the ultimate steakhouse side dish that’s perfect for your holiday menu or any special dinner.
This rich and creamy casserole features baked and shredded potatoes mixed with tangy sour cream and lots of cheese, making it the perfect comfort food.
Whether you’re planning a Thanksgiving dinner or a fancy dinner party, Potatoes Romanoff is sure to be a hit with family and friends.
It’s an easy make-ahead recipe that’s ideal for busy cooks, and it can turn leftover baked potatoes into a decadent, cheesy side dish that everyone will love.
Potatoes Romanoff Ingredients
Here’s why each ingredient makes this dish amazing:
- Russet Potatoes: These potatoes are starchy and perfect for absorbing all the creamy goodness.
- Salted Butter: Adds richness and a savory depth of flavor.
- Shallot: Provides a subtle, sweet onion flavor without overpowering the dish.
- Garlic: Enhances the savory profile with a fragrant aroma.
- Salt and Black Pepper: Essential seasonings to bring out all the flavors.
- Sour Cream: Adds tanginess and creaminess, making the dish indulgent.
- Sharp White Cheddar Cheese: Offers a bold, tangy cheese flavor that melts beautifully.
- Grated Parmesan: Adds a nutty, salty finish to the topping.
Tips and Notes
- Choose the Right Potatoes: Russet potatoes work best because of their high starch content, which helps create a fluffy texture.
- Cool the Potatoes: Letting the baked potatoes cool completely before grating ensures they hold their shape better.
- Don’t Overmix: Fold the ingredients gently to maintain the shredded texture of the potatoes.
- Make Ahead: This dish can be prepared a day in advance and stored in the fridge until you’re ready to bake.
- Toppings: Feel free to experiment with different cheeses like Gruyere or smoked cheddar for a unique twist.
How to Make Potatoes Romanoff
- Preheat your oven to 375℉ and lightly butter a 2-quart baking dish.
- In a small skillet, melt the butter over medium-low heat. Add the chopped shallot and cook until it’s soft and translucent, about 4 minutes. Stir in the garlic and cook for another 30 seconds, then remove from the heat.
- Grate the cooled baked potatoes, leaving the skins on, using a box grater or food processor.
- In a large bowl, mix together the sour cream, salt, pepper, 2 cups of shredded cheddar, and the sautéed shallot and garlic. Carefully fold in the grated potatoes, ensuring they are well coated but still maintaining their texture.
- Spoon the potato mixture into the greased baking dish, spreading it out evenly. Sprinkle the remaining cheddar and Parmesan cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the top is nicely golden brown and the casserole is heated through.
Serve hot and enjoy the creamy, cheesy goodness of Potatoes Romanoff!
Storage
- Refrigerator: Store leftovers in a covered container for up to 5-6 days.
- Reheating: Cover with foil and reheat in a 350℉ oven until warmed through. Add a splash of milk or cream if the potatoes seem dry, and sprinkle some fresh shredded cheese on top before baking.
- Make Ahead: Prepare the dish a day in advance and store in the fridge. Increase bake time to 45 minutes if baking from cold. Cover with foil if the top starts to brown too quickly.
- Freezing: You can freeze the prepared dish before baking. Wrap tightly and store for up to 1 month. Thaw in the fridge overnight before baking.
Enjoy this decadent, cheesy Potatoes Romanoff as a standout side dish for any occasion!
Yield: 6 servings
Potatoes Romanoff Recipe
Potatoes Romanoff is a rich and creamy steakhouse side dish made with shredded baked potatoes, sour cream, and cheese. Perfect for holiday menus, dinner parties, or family gatherings, this easy make-ahead recipe transforms leftovers into a decadent, cheesy casserole everyone will love.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 3 large russet potatoes baked and cooled overnight in the fridge
- 3 tablespoons salted butter
- ¼ cup diced shallot
- 1 clove garlic minced
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 ½ cups sour cream
- 2 ½ cups freshly shredded sharp white cheddar cheese divided
- ½ cup grated parmesan
Instructions
- Preheat your oven to 375℉ and lightly butter a 2-quart baking dish.
- In a small skillet, melt the butter over medium-low heat. Add the chopped shallot and cook until it's soft and translucent, about 4 minutes. Stir in the garlic and cook for another 30 seconds, then remove from the heat.
- Grate the cooled baked potatoes, leaving the skins on, using a box grater or food processor.
- In a large bowl, mix together the sour cream, salt, pepper, 2 cups of shredded cheddar, and the sautéed shallot and garlic. Carefully fold in the grated potatoes, ensuring they are well coated but still maintaining their texture.
- Spoon the potato mixture into the greased baking dish, spreading it out evenly. Sprinkle the remaining cheddar and Parmesan cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the top is nicely golden brown and the casserole is heated through.
Serve hot and enjoy the creamy, cheesy goodness of Potatoes Romanoff!
Notes
- Choose the Right Potatoes: Russet potatoes work best because of their high starch content, which helps create a fluffy texture.
- Cool the Potatoes: Letting the baked potatoes cool completely before grating ensures they hold their shape better.
- Don’t Overmix: Fold the ingredients gently to maintain the shredded texture of the potatoes.
- Make Ahead: This dish can be prepared a day in advance and stored in the fridge until you're ready to bake.
- Toppings: Feel free to experiment with different cheeses like Gruyere or smoked cheddar for a unique twist.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 433Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 77mgSodium: 1074mgCarbohydrates: 38gFiber: 4gSugar: 4gProtein: 13g
