Potatoes Romanoff

5 from 10 votes

Potatoes Romanoff

Potatoes Romanoff is everything you love about a loaded baked potato, shredded, cheesy, creamy, and baked into a golden, bubbly casserole. It’s simple, make ahead friendly, and always the first side to disappear.

Prep Time10

Cook Time1 35

Cooling Time30

Total Time2 15

Course: Side Dish

Cuisine: European

Keyword: potatoes romanoff

Servings:

Calories: 433kcal

Author: Joanna Cismaru

Equipment

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

US Customary - Metric

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.

Video

Notes

Use russet potatoes for the fluffiest texture, no waxy spuds here.
Let the potatoes cool completely before grating or you’ll end up with mash.
Grate with the skins on: they add great texture and you won’t even notice them once it’s baked.
Swap the cheese if you want: Gruyère, fontina, or a sharp cheddar blend all work beautifully.
Make it your own with bacon, chives, or a little spice. It’s a side dish with main character energy.

Nutrition