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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is a creamy shredded-potato casserole baked with a golden cheddar crust. Romanoff-style sour cream and cheeses create a hot, bubbly top with tender, shredded potatoes in every forkful.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Boil and shred the potatoes
  1. Bring a pot of water to a boil and add the whole, unpeeled russet potatoes. Boil for 20-25 minutes until just tender, then cool completely before peeling and shredding.
Build the casserole
  1. Preheat the oven to 350°F and butter a 9x13-inch baking dish. In a large bowl, mix sour cream, 1 cup cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder until combined.
  2. Gently fold the shredded potatoes into the sour cream mixture. Stir just until the potatoes are evenly coated.
  3. Spread the mixture into the buttered baking dish and top with the remaining cheddar. Keep the surface relatively even for an even golden crust.
Bake and garnish
  1. Bake at 350°F for 40-45 minutes until hot and golden on top. The casserole should bubble around the edges when it’s done.
  2. Remove from the oven and garnish with fresh chives before serving. Let it rest briefly so the cheesy top sets slightly.

Notes

For the best Romanoff texture, cool the boiled potatoes completely before peeling and shredding so they don’t turn gummy. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended because sour cream can change texture after thawing. For a lighter option, use low-fat sour cream and reduce the cheddar slightly, keeping the Parmesan to maintain flavor.