Potatoes Romanoff is a classic, comforting side dish made with tender shredded baked potatoes, sour cream, cheese, and onions—all baked into a creamy, cheesy casserole. Originally popularized by steakhouses like Lawry’s, this dish is rich, savory, and perfect alongside steaks, roasts, or on its own.
🧀🥔 Potatoes Romanoff Recipe
📋 Ingredients:
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3 large russet potatoes (baked and cooled, preferably a day ahead)
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1 ½ cups sharp cheddar cheese, shredded
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1 small shallot or ½ small onion, finely minced
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1 ½ cups sour cream
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Salt and black pepper, to taste
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Optional: 1 tbsp butter or a splash of cream for extra richness
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Chives or parsley, for garnish
👩🍳 Instructions:
1. Bake the potatoes:
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Bake russet potatoes at 400°F (200°C) for 1 hour or until fork-tender. Let cool completely, then refrigerate (overnight is best—this makes shredding easier and improves texture).
2. Grate the potatoes:
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Peel (or leave skins on for texture) and coarsely grate the cold baked potatoes into a large bowl.
3. Mix the casserole:
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Gently mix in the minced shallot/onion, shredded cheddar, and sour cream.
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Add salt and pepper to taste. Optional: add butter or cream for a silkier texture. Be careful not to overmix—keep the texture light and fluffy.
4. Bake:
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Transfer the mixture to a buttered 2-quart baking dish.
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Bake at 350°F (175°C) for 30–35 minutes, or until hot and lightly golden on top.
5. Garnish & serve:
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Top with fresh chopped chives or parsley. Serve hot.
📝 Tips:
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Make ahead: You can prep and refrigerate the assembled dish up to 2 days ahead—just bake before serving.
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Cheese ideas: Try Gruyère, Fontina, or even a little blue cheese for extra flavor.
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Great side for steak, grilled chicken, or holiday roasts.
Would you like a version with bacon or one that’s lighter or lower in fat?