Potatoes Romanoff
Potatoes Romanoff are cheesy, tender twice baked potatoes that will impress everyone at a holiday table, but are also simple enough to serve with a weeknight dinner. These famous steakhouse potatoes are one of my all time favorite side dishes! Once you try them, it won’t be hard to see why.
Potatoes Romanoff
Although there are quite a few steps to making the perfect potatoes romanoff, the final product is well worth the effort. Every single bite of this potato dish is decadent, cheesy, and seasoned to perfection. No matter what main entree you serve, be prepared to receive the most compliments on this side dish!
Chances are, you’ve probably had potatoes romanoff at a steakhouse before, alongside your favorite cut of meat. Well, why should you have to go to an expensive steakhouse to enjoy these incredible potatoes?! There’s nothing better than making a Filet Mignon at home, serving some potatoes romanoff alongside it, and pairing it all with a tall glass of red wine.
Treat yourself to a night of luxury in the comfort of your own home! It’s a much less expensive way to eat deliciously… and you can wear pajamas! Plus, this is an excellent recipe to use up leftover Baked Potatoes!
How to Make It
Don’t let the twice-baked cooking method intimidate you! The steps to making the perfect potatoes romanoff are really very simple. Just follow the instructions in order, and you’ll have one of the best side dishes ever!
Prepare. Start off by preheating your oven to 400°F and coating a 9×13 casserole dish with cooking spray.
Bake. Prior to baking the potatoes, place them on a baking sheet and poke hole in them with a fork. This will allow them to release steam while baking. Once poked, bake the potatoes until they’re tender. It should take about an hour.
Cool. After taking the potatoes out of the oven, allow them to cool to room temperature for about 30 minutes. Then, cover them with plastic wrap and refrigerate them until completely chilled. This should take at least 8 hours, so plan accordingly! You may want to start this recipe the night before and allow them to chill while you sleep.
Preheat. To prepare for the second bake, preheat the oven to 425°F.
Shred. Using a box grater, shred the potatoes into a large bowl.
Season. Add the shallots to the potatoes before seasoning the mix with salt, white pepper, and cayenne.
Stir. Stir everything together until it’s all thoroughly combined. Fold in 2 cups of cheddar cheese and sour cream until just combined.
Transfer. Transfer the cheesy potato mixture into the prepared baking dish, patting it gently into an even layer. Do not compact or press the potato mixture down! You want to make sure the potatoes bake up fluffy and light.
Bake again. Bake for 20 minutes, then top with the remaining cheese. Continue baking until the cheese is melted and the top is lightly browned, an additional 5-10 minutes depending on how browned you’d like it.
Variations to Try
- Shallots are known for their delicate flavor, but uncooked shallots still have a little bit of a bite. If you want the shallots to be entirely sweet, consider sautéing them for just a few minutes before adding them to the mixture.
- The cheddar cheese is probably the most dominant flavor in potatoes romanoff. You can use sharp yellow cheddar like I did, or sharp white cheddar. Just make sure it’s sharp! You really want that cheddar flavor to be noticeable.
- If you’re a garlic lover, add a teaspoon of garlic powder to the mixture. A teaspoon will add just enough garlicky flavor without it being overpowering.
How long will potatoes romanoff stay fresh?
In an airtight container in the refrigerator, these cheesy potatoes will stay fresh for up to 3 days.
They reheat well in the microwave, but even better in the oven!
Here are a few more side dishes that are also bound to steal the spotlight!
- Grilled Prosciutto Wrapped Asparagus
- Five Cheese Baked Macaroni and Cheese
- Roasted Honeynut Squash
- Cajun Corn Maque Choux
For more easy recipes, follow us on Instagram and Facebook.
Get the Recipe: Potatoes Romanoff Recipe
Ingredients
- 1 tablespoon butter
- 3 large russet potatoes
- 1/4 cup minced shallots
- 1 1/2 tablespoons kosher salt
- ½ teaspoon freshly ground pepper
- 1/8 teaspoon cayenne pepper
- 2 1/2 cups grated sharp Cheddar cheese
- 1 ¾ cups sour cream
Equipment
- baking dish
Instructions
- Preheat the oven to 400˚ F (200˚ C).
- Coat a 9×13 inch casserole dish with cooking spray.
- Place each potato on a baking sheet. Using a fork, poke holes into the potatoes to release steam while baking.
- Bake the potatoes until tender and easily pierced with a fork, approximately 55 minutes to 1 hour.
- Allow the potatoes to cool to room temperature, approximately 30 minutes. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425˚ F (220˚ C).
- Using a box grater, shred the potatoes into a large bowl.
- Add the shallots to the potatoes the season with salt, white pepper, and cayenne.
- Stir until thoroughly combined. Fold in 2 cups cheddar cheese and sour cream until just combined.
- Transfer the potato mixture into the prepared baking dish, patting it gently into an evenly layer. Do not compact or press the potato mixture down so the potatoes bake up fluffy and light.
- Bake for 20 minutes and then top with the remaining cheese. Continue baking until the cheese is melted and the top is lightly browned, an additional 5-10 minutes.
- Serve immediately.
4 Comments on “Potatoes Romanoff”
Does 3 large Russets really serve 12?
VERY large russets….if you’re potatoes are on the smaller size you’ll want to use 4-5.
Hi Kelly. This sounds awesome! I enjoy receiving and making many of your recipes. I have 2 questions regarding this one: 1) you don’t mention peeling the potatoes at some point. Just want to confirm that they remain unpeeled (I personally like potato skins); and, 2) is it possible to put the potatoes through my food processor instead the box grater? Or would I end up with mashed potatoes instead? Thank you.
You don’t need to peel the potatoes. I would only use the box grater because the food processor may make the potatoes mushy.