Easy CHEESY Steakhouse Potatoes Romanoff! The same fluffy baked potato casserole served at the famous Striphouse Steakhouse in New York. So simple to make and the perfect side dish for so many dinners.
Course: Side Dish
Cuisine: American, French
Keyword: potato casserole, potatoes romanoff
3large russet potatoes
1 1/2tablespoonskosher salt
½teaspoonfreshly ground pepper
2 1/2cupsgrated sharp Cheddar cheese
1 ¾cupssour cream
Preheat the oven to 400˚ F (200˚ C).
Coat a 9x13 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.
Potatoes Romanoff can be assembled up to 24 hours in advance. Cover and refrigerate until ready to bake. Bake as directed.