Potatoes Romanoff

Potatoes Romanoff is a rich, creamy, and cheesy baked potato casserole that’s elegant enough for special occasions but simple enough for everyday dinners. Made with baked and shredded russet potatoes, sour cream, shallots, and two types of cheese, this classic side dish delivers deep flavor and a comforting texture that pairs well with almost any main course.

Why You’ll Love This Recipe

• Elegant Yet Easy: Impressive enough for holidays, simple enough for weeknights.

• Make-Ahead Friendly: Prepare in advance and bake when ready.

• Flavorful and Creamy: Layers of cheese, garlic, and sour cream in every bite.

• No Peeling Needed: Use the potato skins for texture and ease.

• Perfect Side Dish: Great with steak, poultry, or roast dinners.

• Customizable: Add chives, or different cheeses to make it your own.

• Family Favorite: Comforting, cheesy, and satisfying for all ages.

• Crowd-Pleaser: Serves a group, perfect for buffets or potlucks.

• Reheats Beautifully: Great for leftovers and meal prep.

• Balanced Texture: Creamy inside with a golden, cheesy top.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 large russet potatoes, baked and chilled overnight

• 3 tablespoons salted butter

• 1/4 cup diced shallot

• 1 clove garlic, minced

• 2 teaspoons salt

• 1/2 teaspoon ground black pepper

• 1 1/2 cups sour cream

• 2 1/2 cups freshly shredded sharp white cheddar cheese, divided

• 1/2 cup grated parmesan cheese

Directions

1. Preheat oven to 375°F and grease a 2-quart baking dish.

2. In a small skillet, melt butter over medium-low heat. Add diced shallot and sauté for about 4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds more. Remove from heat.

3. Using a box grater or food processor, grate the chilled, baked potatoes with the skins on.

4. In a large mixing bowl, combine sour cream, salt, pepper, 2 cups of cheddar cheese, and the sautéed shallot and garlic. Stir until well mixed.

5. Gently fold in the grated potatoes, mixing just until evenly combined to preserve the shredded texture.

6. Spoon the mixture into the prepared baking dish, lightly piling it rather than pressing it flat.

7. Top with the remaining 1/2 cup cheddar and the grated parmesan.

8. Bake uncovered for 25–30 minutes, or until the top is golden brown and the cheese is bubbling.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Note: Can yield 8–10 smaller servings when served as part of a larger holiday buffet.

Variations

• Spicy Kick: Add a pinch of cayenne or chopped jalapeños.

• Fresh Herbs: Stir in chopped chives, parsley, or thyme.

• Different Cheeses: Try gruyère, mozzarella, or fontina for a twist.

• Caramelized Onions: Use caramelized onions instead of shallots for deeper sweetness.

• Loaded Version: Add chopped green onions and serve with a dollop of sour cream.

• Garlic Lovers: Double the garlic for extra punch.

• Creamier Texture: Add 1/4 cup heavy cream or cream cheese to the mix.

• Crunchy Topping: Add buttered breadcrumbs for texture contrast.

• Mini Portions: Bake in ramekins for individual servings.

Storage/Reheating

To store:
Cover and refrigerate leftovers for up to 5–6 days.

To reheat:
Cover with foil and bake in a 350°F oven until heated through. If dry, add a splash of milk or cream and top with fresh shredded cheese before reheating.

To freeze:
Not recommended, as the texture of the potatoes and dairy can change upon freezing.

Make ahead:
Assemble up to a day in advance, refrigerate, and bake just before serving. Increase bake time to about 45 minutes. Cover with foil if the top begins to brown too quickly.

FAQs

Do I need to peel the potatoes?

No, the skins add texture and flavor. Just bake and chill before grating.

Can I use other types of potatoes?

Russets work best due to their starch content, but Yukon Golds are a good alternative.

Can I make this dish ahead of time?

Yes, assemble the dish the day before and bake when needed. Increase bake time accordingly.

What’s the best way to bake potatoes for this recipe?

Bake at 400°F for 50–60 minutes until tender. Chill overnight before grating.

Can I use pre-shredded cheese?

Freshly shredded cheese melts better and gives a smoother texture.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free—just ensure your cheese and sour cream are labeled gluten-free.

Can I substitute Greek yogurt for sour cream?

Yes, full-fat Greek yogurt works well, though it may be slightly tangier.

Can I make this in a larger batch?

Yes, double the ingredients and use a larger baking dish. Adjust baking time as needed.

What main dishes pair well with Potatoes Romanoff?

It pairs beautifully with steak, roast chicken ,or grilled salmon.

How do I keep the potatoes from drying out?

Bake covered with foil if needed, and stir in a little milk or cream when reheating.

Conclusion

Potatoes Romanoff is a rich, cheesy, and comforting side dish that elevates any meal with minimal effort. Whether you’re planning a holiday spread, Sunday dinner, or simply craving something warm and satisfying, this recipe delivers bold flavor and classic appeal. With make-ahead flexibility and easy customization, it’s a reliable favorite you’ll return to again and again.

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