Description
Potatoes Romanoff is a rich and creamy potato casserole made with shredded baked potatoes, sour cream, cheese, and shallots. Originating as a classic steakhouse side dish, it’s simple to prepare and incredibly comforting—perfect for holidays, dinner parties, or a cozy family meal.
Ingredients
Scale
- 3 large russet potatoes (about 2 lbs)
- 1½ cups sour cream
- 1½ cups shredded sharp white cheddar cheese
- 2 tablespoons finely chopped shallots (or red onion)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- 1 tablespoon unsalted butter (for greasing dish)
Instructions
- Preheat oven to 375°F (190°C). Grease a medium baking dish with butter.
- Bake the potatoes with skins on at 400°F (200°C) for about 1 hour or until tender. Let cool completely, then refrigerate for at least 4 hours or overnight (this helps with shredding).
- Peel the cold potatoes and coarsely shred them using a box grater.
- In a large bowl, gently mix shredded potatoes with sour cream, cheese, shallots, salt, pepper, and garlic powder until just combined. Do not overmix.
- Spoon mixture into the prepared baking dish and smooth the top.
- Bake uncovered for 30–35 minutes, or until hot and bubbly with a golden top.
- Let rest 5 minutes before serving.
Notes
- Make this dish up to 1 day in advance and bake when ready to serve.
- Use Yukon Gold potatoes for a slightly creamier texture.
- Add a pinch of nutmeg or cayenne for a flavor twist.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 310
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
Keywords: potatoes romanoff, creamy potato casserole, cheesy baked potatoes, steakhouse side, holiday side dish