Go Back

Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff combines cold, coarsely shredded russet potatoes with sour cream, onion, and sharp white cheddar in a baked casserole. The top turns golden while the edges bubble, making this a hearty steakhouse-style side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling, chilling, and resting 4 hours 30 minutes
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 2 russet potatoes large (about 1 1/2 pounds)
  • 1 nonstick cooking spray
  • 1 cup sour cream
  • 0.33 cup yellow onion finely chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
  • 1.5 cups sharp white cheddar cheese shredded, divided

Equipment

  • 1 2 1/2-quart baking dish

Method
 

Bake and chill the potatoes
  1. Heat the oven to 400°F.
  2. Scrub and dry the potatoes, then prick them several times with a fork.
  3. Bake the potatoes directly on the oven rack for 50 to 65 minutes, until a knife slides easily into the centers.
  4. Cool the potatoes on a rack for 20 minutes.
  5. Refrigerate the potatoes uncovered for at least 4 hours or overnight, until cold throughout.
Assemble and bake
  1. Heat the oven to 350°F and coat a 2 1/2-quart baking dish with nonstick cooking spray.
  2. Peel the cold potatoes and coarsely shred them into a large bowl.
  3. Stir the sour cream, finely chopped yellow onion, kosher salt, black pepper, garlic powder, and 1 cup of the shredded sharp white cheddar cheese together.
  4. Gently fold the shredded potatoes into the sour cream mixture.
  5. Spread the mixture in the prepared dish and sprinkle the remaining 1/2 cup shredded sharp white cheddar cheese evenly over the top.
  6. Bake for 30 to 35 minutes, until hot and bubbling around the edges and golden on top.
  7. Rest for 10 minutes before serving.

Notes

Chilling the potatoes uncovered helps keep the casserole from becoming watery. Refrigerate leftovers for 3 to 4 days; freezing is suitable, though the texture may soften after thawing. For a lighter variation, replace the sour cream with plain Greek yogurt.