Description
Potatoes Romanoff is a creamy, cheesy, and elegant potato casserole made with shredded baked potatoes, sour cream, cheese, and onions. This comforting side dish is simple to make but delivers big flavor. It’s the perfect addition to any steak dinner or festive spread.
Ingredients
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3 large Russet potatoes (about 2 1/2 lbs)
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1 cup sour cream
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1 1/2 cups sharp white cheddar cheese, shredded
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1/2 cup finely minced shallots (or red onion)
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1 teaspoon kosher salt
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1/4 teaspoon black pepper
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1 tablespoon unsalted butter (for greasing the baking dish)
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Optional: chopped chives or parsley for garnish
Instructions
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Bake the potatoes: Preheat oven to 400°F (200°C). Bake potatoes (with skin on) directly on the rack for 60 minutes, or until fork-tender. Let cool completely, then refrigerate overnight (or for at least 4 hours).
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Prep the potatoes: Once chilled, peel if desired (optional) and shred the potatoes using a box grater.
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Make the mixture: In a large bowl, gently toss the shredded potatoes with sour cream, cheese, shallots, salt, and pepper. Mix just until combined—don’t overmix.
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Bake the casserole: Preheat oven to 350°F (175°C). Grease a 2-quart baking dish with butter and spread the potato mixture evenly inside.
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Bake uncovered for 30–35 minutes, or until heated through and lightly golden on top.
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Garnish with chopped chives or parsley if using, and serve warm.
Notes
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Chilling the baked potatoes makes them easier to grate and keeps the texture light and fluffy.
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Use a mix of white cheddar and Gruyère for extra flavor.
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Can be assembled a day ahead and baked just before serving.