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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is a creamy, cheesy baked casserole of shredded russet potatoes with a golden cheddar crust. You boil whole potatoes first, cool and shred, then bake until hot, bubbling, and set through.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 3 lb russet potatoes
sour cream
  • 2 cup sour cream
sharp cheddar
  • 1.5 cup shredded sharp cheddar divided
parmesan
  • 0.5 cup grated Parmesan
green onions
  • 4 green onions sliced
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
chives
  • 1 Fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and shred the potatoes
  1. Boil the whole unpeeled russet potatoes for 20-25 minutes until just tender. Cool completely, peel, and shred into bite-size pieces.
Assemble the casserole
  1. Preheat the oven to 350°F and butter a 9x13-inch baking dish. Make sure the dish is evenly coated so the top browns.
  2. Mix sour cream, 1 cup cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder. Stir until smooth and evenly combined.
  3. Gently fold the shredded potatoes into the sour cream mixture. Mix just until no dry potato remains.
  4. Spread the potato mixture into the buttered baking dish. Top evenly with the remaining cheddar to form a crust.
Bake and serve
  1. Bake at 350°F for 40-45 minutes until hot and golden on top. Look for bubbling around the edges and a browned cheddar layer.
  2. Garnish with fresh chives and serve. Add them right before eating for the brightest green color.

Notes

Pro tip: Cool the boiled potatoes completely before peeling and shredding so they don’t turn gummy. Store leftovers covered in the fridge for up to 4 days; reheat portions in a 350°F oven until warmed through. Freezing is not recommended because the creamy sour cream texture can loosen after thawing. For a lighter swap, use reduced-fat sour cream and a reduced-fat cheddar blend.