Potatoes Romanoff

This comforting, casserole-style dish brings together fluffy grated potatoes, sharp cheddar, tangy sour cream, and a hint of garlic and shallots for layers of flavor that are nothing short of irresistible.

And even though Potatoes Romanoff has looks and tastes like it took hours upon hours to make, with the help of leftover baked potatoes, it is exceptionally easy to pull together.

Potato Romanoff Ingredients

• Russet Potatoes: Their starchy, fluffy flesh is the perfect choice for this casserole.
• Cheese: Use a combination of sharp cheddar cheese and nutty parmesan cheese. For uniform color, use white cheddar. Otherwise, yellow cheddar works just as well in terms of flavor. 
• Shallots: Add mild, delicate notes of onion to the casserole, while not overwhelming the potatoes as a yellow or white onion would. 
• Garlic: Lots of garlic, for lots of flavor!
• White Pepper: If you have it on hand, white pepper is best for this dish as it is nutty and bright, pairing well with the flavor of the shallots and potatoes. 
• Salt: Use kosher salt over table salt, as the kosher salt helps to enhance the flavor, rather than make the dish taste salty. 
• Butter: As I typically recommend, unsalted butter is best so you can control the level of sodium.
• Sour Cream: Just like sour cream is my not-so-secret ingredient in mashed potatoes and mashed potato casserole, it works to make Potatoes Romanoff creamy, and the tang helps to balance out this rich side dish.

How to Make Potatoes Romanoff

The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.

1. Bake and Cool Potatoes. Follow my instructions for Instant Pot Baked Potatoes OR wrap each potato in aluminum foil and place on a rimmed baking sheet. Bake for about 1 hour and 15 minutes, or until the potatoes are easily pierced with a knife. Remove the foil, let the potatoes cool to room temperature, then refrigerate them in an airtight container until fully chilled.
2. Sauté Shallots and Garlic. To soften the shallots and garlic, and to enhance their rich nutty flavor it is best to sauté them briefly in a bit of melted butter over low heat until just softened. Let the mixture cool slightly, while you grate the potatoes. 
3. Grate Potatoes. Using a box grater, carefully grate the cooled, baked potatoes. There is no need to peel the potatoes prior to grating them. 
4. Combine Ingredients. In a large mixing bowl, stir together the sour cream, kosher salt, white pepper, 2 cups of the shredded cheddar cheese, and the sautéed shallot and garlic mixture until everything is well blended. Gently fold in the grated potatoes until just coated--be careful not to overmix, as you want to maintain some texture.
5. Assemble Casserole. Gently spoon the potato mixture into a buttered baking dish, then gently spread it out into an evenly layer, using caution to not push the potato mixture down with any force. Top with the remaining cheddar cheese and Parmesan cheese.
6. Bake. Bake the casserole until golden brown and warmed through.

Serving Suggestions

Potatoes Romanoff can be served with fresh chives or as is, either way it makes an impressive side dish. It is perfect for a holiday meal, entertaining guests, or a family dinner. It pairs well with everything from steaks to chicken to baked ham.

Make-Ahead & Storage Instructions

• Refrigerate: Allow the casserole to cool to room temperature. Once cool, cover the casserole dish with plastic wrap or transfer the leftover to an airtight container. Store in the refrigerator for up to 3 days. 
• Freeze: While you can freeze this casserole in a freezer-safe container for up to 1 month, I find that it becomes a bit mushy once defrosted and reheated, loosing some of the beautiful texture it is known for. 
• Reheat: Place the leftovers into an oven-safe casserole dish, uncovered, in the oven at 325°F until warmed through, or transfer individual servings to a heat-safe plate and heat in the microwave in 30-second intervals until warmed through. 
• Make-Ahead Instructions: Assemble the casserole up to baking, cover tightly with a layer of plastic wrap, and foil, and refrigerate for up to 48 hours in advance. When ready to bake, remove the casserole dish from the fridge, unwrap, and let sit at room temperature for 20 minutes, while the oven preheats. Bake at 400°F  for 30-35 minutes until golden brown.

More Family-Favorite Side Dishes

• Cheesy Funeral Potatoes
• Gluten-Free Sweet Potato Casserole
• Twice-Baked Potatoes
• Corn Casserole
• Smashed Red Potatoes