Go Back

Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is a creamy shredded potato casserole baked until hot and golden, with a sharp cheddar crust. The rich sour cream mixture folds into shredded russet potatoes for a tender, spoonable texture.
Print Recipe Pin Recipe
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: 680
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 3 lb russet potatoes For shredded texture; keep unpeeled while boiling.
sour cream
  • 2 cup sour cream
sharp cheddar
  • 1.5 cup shredded sharp cheddar Divide for mixing and topping.
Parmesan cheese
  • 0.5 cup grated Parmesan
green onions
  • 4 green onions Slice before mixing.
butter
  • 0.25 cup butter Melted.
salt
  • 1.5 tsp salt
black pepper
  • 0.5 tsp black pepper
garlic powder
  • 0.5 tsp garlic powder
fresh chives
  • 1 fresh chives For garnish.

Equipment

  • 1 sheet pan

Method
 

Boil and shred the potatoes
  1. Boil the russet potatoes (whole and unpeeled) for 20-25 minutes until just tender, then drain. Cool completely before peeling and shredding.
Make the creamy mixture
  1. Preheat the oven to 350F and butter a 9x13-inch baking dish. Mix the sour cream, 1 cup shredded sharp cheddar, grated Parmesan, green onions, melted butter, salt, black pepper, and garlic powder until smooth.
  2. Gently fold the shredded russet potatoes into the sour cream mixture. Keep folding just until evenly combined so the potatoes stay tender.
Bake
  1. Spread the potato mixture into the buttered dish and top with the remaining shredded sharp cheddar. Bake at 350F for 40-45 minutes until hot and golden on top.
  2. Garnish with fresh chives immediately before serving. Serve straight from the dish while the cheesy top is at its peak.

Notes

Pro tip: cool the boiled potatoes completely before shredding so they don’t turn gummy in the casserole. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350F oven until hot throughout. Freezing is not recommended because the sour cream base can break after thawing. Dietary swap: for a lighter option, use low-fat sour cream and reduced-fat cheddar while keeping the same baking time.