Rich & Cheesy Steakhouse Potatoes Romanoff Recipe
Introduction
Rich & Cheesy Steakhouse Potatoes Romanoff is a comforting side dish that combines tender baked potatoes with creamy sour cream and sharp cheddar cheese. This casserole offers a deliciously indulgent way to elevate your steak dinners or holiday meals.
Ingredients
- 3 large russet potatoes, baked and cooled
- 1 cup sour cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ small onion, finely minced
- Salt and pepper to taste
- 2 tablespoons melted butter
- Optional: chopped chives or parsley
Instructions
- Step 1: Bake potatoes at 400°F (200°C) for 1 hour. Cool completely, then refrigerate for a few hours or overnight to firm them up.
- Step 2: Peel and grate the cooled potatoes. In a large bowl, combine grated potatoes with sour cream, half of the shredded cheese, minced onion, salt, and pepper. Mix gently to keep the potatoes fluffy.
- Step 3: Grease a baking dish and spoon in the potato mixture evenly. Sprinkle the remaining cheese on top and drizzle with melted butter.
- Step 4: Bake at 350°F (175°C) for 30–35 minutes until the top is golden and bubbly.
- Step 5: Let the dish rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.
Tips & Variations
- Use baked potatoes rather than boiled for a better texture and richer flavor.
- Don’t overmix the potato mixture to keep it light and fluffy.
- Prepare the potato mixture up to a day ahead and store in the refrigerator; bake just before serving.
- For a smoky twist, add a teaspoon of smoked paprika or some cooked bacon bits into the mixture.
Storage
Store leftover potatoes covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain their creamy texture. Avoid microwaving as it can make the dish watery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of potato?
Russet potatoes are best for this dish due to their fluffy texture when baked. However, Yukon Gold potatoes can work as a substitute, but the texture will be creamier and less fluffy.
Can I make this dish vegan?
You can substitute sour cream with a plant-based alternative and use vegan cheese and butter substitutes to make this dish vegan-friendly.
PrintRich & Cheesy Steakhouse Potatoes Romanoff Recipe
Rich & Cheesy Steakhouse Potatoes Romanoff is a comforting baked casserole featuring shredded russet potatoes mixed with creamy sour cream, sharp cheddar cheese, and onions, then topped with melted butter and extra cheese before baking to golden, bubbly perfection. It’s a perfect side dish for steakhouse dinners or holiday meals.
- Prep Time: 15 minutes (plus baking and cooling time for potatoes)
- Cook Time: 1 hour 35 minutes total (1 hour baking potatoes + 30-35 minutes baking casserole)
- Total Time: 1 hour 50 minutes to 2 hours (including cooling)
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 3 large russet potatoes, baked and cooled
Mix-ins
- 1 cup sour cream
- 1 ½ cups shredded sharp cheddar cheese, divided
- ½ small onion, finely minced
- Salt and pepper to taste
Topping
- 2 tablespoons melted butter
- Optional: chopped chives or parsley for garnish
Instructions
- Bake & cool: Preheat your oven to 400°F (200°C). Bake the whole russet potatoes for about 1 hour until tender when pierced with a fork. Allow them to cool completely, then refrigerate for a few hours or overnight to make shredding easier.
- Grate & mix: Peel the cooled potatoes and grate them using a coarse grater. In a large bowl, combine the grated potatoes with sour cream, half of the shredded cheddar cheese, the finely minced onion, and season with salt and pepper to taste. Mix gently to keep the potatoes fluffy and avoid overmixing.
- Assemble: Lightly grease a baking dish. Spoon the potato mixture evenly into the dish. Sprinkle the remaining shredded cheddar cheese evenly over the top, then drizzle with the melted butter.
- Bake: Reduce oven temperature to 350°F (175°C). Bake the assembled casserole for 30 to 35 minutes or until the cheese is golden and bubbly and the dish is heated through.
- Serve: Remove from oven and let rest for 10 minutes. Garnish with chopped chives or parsley if desired before serving.
Notes
- Use baked potatoes instead of boiled for the best texture and flavor.
- Do not overmix the potato mixture to preserve a light and fluffy consistency.
- This dish can be prepared up to one day ahead—assemble and refrigerate, then bake just before serving.
Keywords: casseroles, Cheesy Potatoes, Comfort Food, Easy Dinner Sides, Holiday Recipes, potato recipes, Side dishes, Steakhouse sides
