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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff are a creamy shredded-potato casserole baked with a golden cheddar crust. Whole potatoes are boiled, cooled, peeled, shredded, then folded into a sour-cream mixture for a rich, spoonable side dish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Steakhouse Potatoes Romanoff
  • 3 lb russet potatoes Whole, unpeeled; cooled completely before shredding.
  • 2 cup sour cream Use full-fat for the creamiest texture.
  • 1.5 cup shredded sharp cheddar Divided; 1 cup mixed in and remaining used for topping.
  • 0.5 cup grated Parmesan Adds savory depth to the creamy base.
  • 4 green onions Sliced; fold into the sour-cream mixture.
  • 0.25 cup butter Melted; for richness and browning.
  • 1.5 tsp salt Seasoning for the creamy mixture.
  • 0.5 tsp black pepper Adds mild heat and depth.
  • 0.5 tsp garlic powder For classic Romanoff flavor.
  • 1 Fresh chives for garnish Chopped; sprinkle on top right before serving.

Equipment

  • 1 sheet pan

Method
 

Prep and shred the potatoes
  1. Boil the whole unpeeled russet potatoes for 20-25 minutes until just tender. Cool completely, then peel and shred.
Mix and assemble the casserole
  1. Preheat the oven to 350F and butter a 9x13-inch baking dish. Ensure the dish is evenly coated with melted butter.
  2. Mix the sour cream, 1 cup shredded sharp cheddar, grated Parmesan, green onions, melted butter, salt, black pepper, and garlic powder. Stir until smooth and evenly combined.
  3. Gently fold the shredded potatoes into the sour cream mixture. Mix just until the potatoes are coated with no dry streaks.
  4. Spread the mixture into the buttered dish and top with the remaining cheddar. Use a spatula to level the surface for even browning.
Bake and finish
  1. Bake at 350F for 40-45 minutes until hot and golden on top. Look for bubbling around the edges and a browned cheddar surface.
  2. Garnish with fresh chives and serve. Add the chives at the last moment for best color.

Notes

For best texture, cool the boiled potatoes completely before shredding so they don’t turn gluey; spreading them evenly helps the top brown uniformly. Refrigerate leftovers in an airtight container up to 4 days, reheat in the oven at 350F until warmed through, or microwave in short bursts. Freezing is not recommended due to sour-cream texture changes. For a lighter option, use reduced-fat sour cream and cheddar without changing the method.