Potatoes Romanoff is a truly delightful potato side dish that brings comfort and richness to any meal. This dish is characterized by its exceptionally fluffy, cheesy, and creamy texture, making it both indulgent and satisfying. It was originally created by chef John Schenk at the upscale Strip House steakhouses in New York and Las Vegas. Potatoes Romanoff is inspired by a cherished family recipe passed down from his mother. The flavors and memories tied to this dish evoke a sense of nostalgia, reminding me of a similar potato casserole that my mom so lovingly prepares for our Easter dinners.
What sets Potatoes Romanoff apart is its straightforward preparation, thus making it a perfect choice for busy holidays in the kitchen. The beauty of this recipe is that it can be made a day in advance, allowing you to focus on other elements of your family feast without stress. The ease of preparation combined with its impressive flavor profile will undoubtedly impress your guests.
Ingredients
This recipe shines with all-natural, wholesome ingredients that come together harmoniously. Unlike some variations of potato casseroles that rely on condensed canned soup, this Potatoes Romanoff boasts a superior taste and texture that elevates any meal. It is especially delicious alongside of Coquilles St Jacques. All of the ingredients are easily accessible, budget-friendly, and full of vibrant flavor.
Preparation, Servings, and Storage
The process of preparing this mouthwatering side dish takes approximately 40 minutes, and putting it together is a breeze. Whenever I make potatoes, I look at how few are there and think, there’s no way this is enough. It surprises me every time! Three potatoes doesn’t look like a lot but once combined with the creamy mixture and baked to perfection, it serves a generous 8 to 10 people comfortably.
After enjoying your meal, you can conveniently store any leftovers in the refrigerator for up to four days. Reheating is simple—just pop it in the microwave, covered, for 2 to 3 minutes, or warm it in the oven at 350°F for about 10 minutes, and it will regain its delightful textures and flavors.
Do you love this delicious Potatoes Romanoff recipe? If so, you might also enjoy exploring some of my other amazing side dishes that are sure to impress!
Potatoes Romanoff
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Ingredients
- 3 Russett potatoes
- 3 tbsp Butter
- 1 Shallot
- 1 clove Garlic
- 1/4 tsp Cayenne pepper
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 2½ cups White cheddar, shredded
- 1½ cups Sour cream
Instructions
- In the morning before preparing the Potatoes Romanoff, bake the potatoes for 1 hour in a 375℉ oven.
- Cool the potatoes, cover, and refrigerate for at least 8 hours.
- When ready to prepare the Potatoes Romanoff, Preheat the oven to 425℉.
- Using a box grater, shred the potatoes, skins and all, into a medium sized mixing bowl.
- In a small saucepan over medium heat, melt the butter.
- Add the minced shallot and minced garlic clove. Sauté until tender.
- Add the sauteed shallot, minced garlic, and melted butter to the mixing bowl with the shredded potatoes.
- Add the cayenne, sea salt, and black pepper to the mixing bowl and gently stir to combine but not break up the shredded potatoes.
- Add the shredded white cheddar and gently stir again.
- Finally, add the sour cream and gently stir.
- Pour the prepared potatoes into a 2 quart baking dish and smooth out the top surface.
- Bake for 30 minutes.
- Remove the baking dish and allow to cool for 5 minutes before serving.
- This dish can be refrigerated for up to 4 days and reheated in the microwave or oven at 425℉ for 20-25 minutes. It can also be prepared up to 2 days prior to baking.
Nutrition
