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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff are creamy shredded potatoes baked until hot and golden with a sharp cheddar crust. This American-style side uses boiled, fully cooled potatoes for a tender, casserole-style bake.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Sour cream mixture
  • 2 cup sour cream
  • 1 cup shredded sharp cheddar divided
  • 1 cup shredded sharp cheddar divided
  • 1.5 cup grated Parmesan
  • 4 green onions sliced
  • 0.25 cup butter melted
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Boil and shred potatoes
  1. Boil the whole, unpeeled russet potatoes for 20-25 minutes, until just tender.
  2. Cool the potatoes completely, peel, and shred into bite-size shreds.
Make the creamy base
  1. Preheat the oven to 350°F and butter a 9x13-inch baking dish.
  2. In a bowl, mix sour cream, 1 cup shredded sharp cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder.
  3. Gently fold the shredded potatoes into the sour cream mixture until evenly coated.
  4. Spread the potato mixture into the baking dish and top with the remaining shredded cheddar.
Bake and finish
  1. Bake at 350°F for 40-45 minutes, until hot and golden on top.
  2. Garnish with fresh chives and serve.

Notes

For best texture, cool the boiled potatoes completely before shredding so the casserole bakes up creamy rather than gummy. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered in a 350°F oven until hot through. Freezing is not recommended because the sour cream can separate after thawing. For a lighter option, use reduced-fat sour cream and part-skim mozzarella-style cheddar while keeping the Parmesan.