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Baked Cheesy Potatoes Romanoff in casserole topped with minced chives.
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Potatoes Romanoff

This Potatoes Romanoff recipe combines grated potatoes, sharp cheddar cheese, sour cream, and a hint of garlic and shallots for an indulgent side dish! Perfect for a holiday meal or entertaining guests.
Prep Time10 minutes
Cook Time2 hours
Chill Potatoes12 hours
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 8
Author: Kristen Chidsey

Equipment

Ingredients

  • 3 large russet potatoes
  • 3 tablespoons salted butter + more for greasing pan
  • 1 small shallot finely diced
  • 1 clove garlic minced
  • 2 teaspoons kosher salt
  • ½ teaspoon white pepper
  • 1½ cups full-fat sour cream
  • 2 cups sharp white cheddar cheese freshly shredded (for filling)
  • ½ cup grated parmesan
  • ½ cup sharp white cheddar cheese sharp white cheddar cheese (for topping)
  • chives for serving optional
US Customary - Metric

Instructions

  • Bake and Cool Potatoes (DAY BEFORE MAKING CASSEROLE). Preheat the oven to 400℉ (200℃). Scrub and dry 3 large russet potatoes. Pierce each potato several times with the tines of a fork to allow steam to escape. Wrap each potato in aluminum foil and place them onto a rimmed baking sheet. Bake the potatoes until they are easily pierced with a knife, about 1 hour and 15 minutes. Let cool to room temperature, then unwrap the foil, place the potatoes into an airtight container and refrigerate until fully chilled, overnight is best.
    Three large russet potatoes wrapped in foil on baking sheet after being baked for potatoes romanoff casserole.
  • Prepare Oven and Baking Dish. Preheat the oven to 400℉ (200℃) and generously grease a 2 quart baking dish with butter.
  • Saute Shallot. In a small saucepan or skillet, melt 3 tablespoons salted butter over medium low heat. Once melted add in the 1 small shallot (minced) and sauté, stirring often, until the shallot has softened and become translucent, about 3-4 minutes. Add 1 clove garlic (minced) and sauté for 30-60 seconds, just to toast the garlic. Remove the pan from the heat.
    Small saucepan showing melted butter with sauteed shallot and garlic.
  • Grate Potatoes. Using a box grater or food processor, grate the cooled baked potatoes, with the skin still on. I recommend grating the potatoes after sautéing the shallots, that will give the shallots time to cool slightly before combining everything together.
    Baked potatoes being grated on box grater with skin left on.
  • Combine Ingredients. In a large mixing bowl mix together 1½ cups full-fat sour cream, 2 teaspoons kosher salt, ½ teaspoon white pepper, 2 cups sharp white cheddar cheese , and the shallot garlic mixture until well combined. Gently fold in the shredded potatoes, until just coated. Don’t overmix–you want the potatoes to still have texture.
    Gently folding in grated baked potatoes into sour cream mixture in mixing bowl.
  • Assemble. Transfer mixture to the prepared baking dish, spreading it out with a gentle hand. Evenly top with the ½ cup grated parmesan and ½ cup sharp white cheddar cheese .
    Grated baked potatoes mixed with sour cream and cheese layered in casserole dish to make potatoes romanoff casserole.
  • Bake. Bake potato casserole for 25-30 minutes until golden brown. Remove from the oven and let rest for 10 minutes before serving. Top with minced chives if desired.
    Steakhouse Potatoes Romanoff in casserole topped with minced chives.

Video

Notes

Note on Prep Time: The amount of hands-on prep time is about 10 minutes. But you need to plan time to bake the potatoes 12 hours prior to assembling this casserole. 
Baked Potatoes: Feel free to pressure cook the potatoes, following my instructions for Instant Pot baked potatoes.
White Pepper: Chosen for its earthy, citrus flavor. Feel free to use black pepper in its place. 
Cheddar: For best results, grate the cheese yourself. And while the recipe calls for white cheddar cheese for color, you can use yellow cheddar for the same flavor. 
Storage: Store the cooled casserole in a covered casserole dish or airtight container for up to 3 days in the refrigerator. To reheat, place the leftovers into an oven-safe casserole dish, uncovered, in the oven at 325°F (160℃) 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 (200℃) for 30-35 minutes until golden brown.
Serving Size is about ¾ cup. 

Nutrition

Calories: 410kcal | Carbohydrates: 29g | Protein: 14g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 400mg | Potassium: 684mg | Fiber: 2g | Sugar: 3g | Vitamin A: 821IU | Vitamin C: 9mg | Calcium: 375mg | Iron: 1mg
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