Potatoes Romanoff
This post may contain affiliate links. Please read my disclosure policy.
This Potatoes Romanoff casserole is a decadent twist on the classic baked potato, combining sharp cheddar, tangy sour cream, and tender, crispy-skinned potatoes for a side dish that’s sure to steal the show.
![potatoes romanoff in a white casserole dish with a wooden spoon inside.](https://www.jocooks.com/wp-content/uploads/2023/11/potatoes-romanoff-1-15.jpg)
The Best Potatoes Romanoff Recipe
Potatoes Romanoff is a yummy and easy-to-make side dish that’s perfect for any meal. It’s made with grated baked potatoes mixed with tasty cheese and sour cream, then baked until golden and bubbly. This dish is super simple to prepare and is a fantastic choice for holiday dinners or just a regular weeknight meal.
Why You’ll Love Potatoes Romanoff
- Comforting Flavors: The combination of sour cream and sharp cheddar cheese creates a comforting, rich taste that’s hard to resist.
- Easy To Make: Even with minimal cooking skills, you can create this dish effortlessly.
- Versatile Side: Perfect for pairing with any main course, this dish is versatile enough to grace both casual dinners and special occasions.
- Russet Potatoes: The base of the dish, providing a fluffy texture. You can substitute with Yukon gold potatoes for a creamier texture.
- Shallot: Adds a subtle, slightly sweet flavor. Red onion can be used instead for a sharper taste.
- Sharp Cheddar Cheese: Brings richness and depth. You can also use Gruyère for a nuttier flavor.
- Sour Cream: Creates a creamy, tangy backdrop. Substitute with Greek yogurt for a healthier alternative.
- Salt and Pepper: Enhances all the flavors.
- Butter: Used for greasing the dish, adds a hint of richness. Olive oil will also work.
- Chives: Provide a fresh, mild onion flavor and a pop of color.
Thanks to its minimal prep time and simple steps, this recipe is a cinch! It guarantees a delicious outcome without the fuss!
Begin by preheating your oven to 400°F (200°C). Next, use a fork to prick each potato several times and then lay them directly on the baking rack in your oven. Then bake the russet potatoes until they’re tender and the skins are crispy.
After letting them cool, grate the potatoes, skin and all, into a bowl. If your potatoes are too mushy because you baked them too long, don’t worry. Simply put them in a food processor and briefly pulse them until they’re still somewhat chunky and not a smooth mash.
Mix in finely diced shallots, a generous helping of shredded sharp cheddar cheese, and creamy sour cream. Season the mixture with salt and pepper to taste.
Then, spread this potato mixture into a buttered baking dish, sprinkle some more cheese on top, and bake it in the oven until the cheese is melted and golden. The result is a deliciously creamy and cheesy dish that’s perfect as a comforting side.
Serve With
Roast Beef
Easy Baked Salmon
Roast Chicken
Roasted Cornish Hens
Frequently Asked Questions
What can I substitute for russet potatoes?
Russets are best for this recipe. However, that doesn’t mean that the recipe won’t work if you use other varieties such as Yukon Gold or red potatoes. The casserole will still be delicious but have a slightly different texture.
What can I add to the dish?
You can easily elevate the flavor profile by adding diced cooked bacon for a subtle smokiness, caramelized onions, or even some jalapenos or cayenne pepper for spice! Feel free to be as creative as you like!
Can I make this dish ahead of time?
Certainly! Streamline your cooking process by preparing the potato mixture in advance and then store it in the refrigerator until you’re ready to bake. This convenience makes it the perfect side dish.
Expert Tips
- Choose the right potatoes. Russet potatoes are the best choice for this recipe because they have a high starch content, which results in a fluffy and creamy potato mixture. Avoid waxy potatoes, such as red or Yukon Gold, as they will not break down as well.
- Bake the potatoes properly. Prick the potatoes with a fork before baking to allow steam to escape and prevent them from bursting. You also need to bake the potatoes directly on the oven rack, not on a baking pan. This ensures even cooking and crispy skins.
- Grate the potatoes uniformly. Ensure equal-sized pieces by grating the cooled potatoes with a box grater. Consistent size promotes even baking and a better texture.
- Don’t overmix the potatoes. Gently mix the ingredients to maintain the potato’s integrity. Overmixing can result in a mushy consistency.
- Do a pre-bake taste test. Taste the potato mixture before baking and season if needed. This simple step allows you to tailor the dish to your personal preference.
Storage
You can store any leftover potatoes romanoff in wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Just keep in mind that freezing may alter the texture.
When ready to enjoy, reheat the potatoes for about 12 to 15 minutes in the oven at 350°F (175°C), covered with foil to prevent excessive browning. If you’re in a hurry you can also pop them in the microwave for a few minutes. For frozen leftovers, thaw them out overnight in the fridge before reheating.
Discover More Delicious Potato Sides
- Cheesy Mashed Potatoes
- Funeral Potatoes
- Potatoes Au Gratin
- Crispy Parmesan Potatoes
- Fennel Potato Gratin
- Lyonnaise Potatoes
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Potatoes Romanoff
Video
Ingredients
- 3 large russet potatoes
- 1 small shallot (finely diced)
- 2 cups sharp cheddar cheese (shredded)
- 1½ cup sour cream
- salt and pepper (to taste)
- 1 tablespoon butter (for greasing the dish)
- 2 tablespoons chives (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 400°℉ (200℃). Prick the potatoes with a fork several times and bake directly on the oven rack for about an hour, or until they're cooked through and the skins are crispy. Allow them to cool completely.
- Once the potatoes have cooled, grate them (with the skin on) into a large mixing bowl.
- Add the diced shallot, shredded cheddar cheese (reserve a small amount for the topping), sour cream, and a good pinch of salt and pepper. Gently mix everything together until well combined.
- Lower your oven temperature to 350℉ (175℃). Butter a baking dish and add the potato mixture. Spread it out evenly, then top with the reserved cheese. Bake for about 30-35 minutes, or until the top is golden and bubbly.
- Remove the dish from the oven and let it cool slightly. Sprinkle the chopped chives over the top before serving.
Equipment
Notes
- Potato Choice: Russet potatoes are ideal for their fluffy texture. If they aren’t available, Yukon Gold potatoes can be a good substitute.
- Cooling Time: Allow the baked potatoes to cool completely before grating. This helps maintain their texture and makes them easier to handle.
- Cheese Choice: Sharp cheddar cheese adds a rich, tangy flavor. Feel free to experiment with different types of cheese like Gruyère or a mix of cheddar and mozzarella for varied flavors.
- Seasoning: Adjust the salt and pepper to your taste. Remember, the cheese already adds some saltiness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.