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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff are a creamy shredded potato casserole baked until hot and golden, with a sharp cheddar crust. The Romanoff-style texture comes from parboiling whole unpeeled russets, then shredding and folding them into a sour-cream-cheese mixture before baking.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 3 lb russet potatoes
sour cream
  • 2 cup sour cream
sharp cheddar
  • 1.5 cup sharp cheddar shredded, divided
Parmesan
  • 0.5 cup Parmesan grated
green onions
  • 4 green onions sliced
butter
  • 0.25 cup butter melted
salt
  • 1.5 tsp salt
black pepper
  • 0.5 tsp black pepper
garlic powder
  • 0.5 tsp garlic powder
fresh chives
  • 1 fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil, cool, and shred potatoes
  1. Boil the whole unpeeled russet potatoes for 20-25 minutes until just tender, with a gentle simmer as the potatoes cook through. Cool completely, then peel and shred into bite-size strands.
Mix the Romanoff filling
  1. Preheat the oven to 350°F, then butter a 9x13-inch baking dish to prevent sticking. In a bowl, mix sour cream, 1 cup shredded cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder until evenly combined.
  2. Gently fold the shredded potatoes into the sour-cream mixture until the strands are coated and look creamy rather than dry.
Bake
  1. Spread the potato mixture into the buttered dish and top with the remaining shredded cheddar for a browned crust. Bake for 40-45 minutes at 350°F until hot in the center and golden on top.
  2. Remove from the oven and garnish with fresh chives right before serving, so the top looks bright and aromatic.

Notes

For the best shreddable texture, make sure the boiled potatoes cool completely before peeling and shredding, so they don’t turn gummy. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 325°F oven until hot throughout. Freezing is not recommended because the sour-cream potatoes can become watery when thawed. For a lighter option, use reduced-fat sour cream and half the cheddar without changing the baking time.