Potatoes Romanoff is a delicious potato side dish. It was first created by a chef in Las Vegas, John Schenk. Potatoes Romanoff reminds me very much of a potato casserole that my mom makes, most often, for Easter dinner.
Potatoes Romanoff is great because it is easy to prepare, and it can be made a day ahead of time. Having the flexibility to have some dishes prepared beforehand is always great when preparing a big family dinner.
Whenever I make potatoes, I look at how many 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 mixed with the other ingredients, it is enough to serve 8-10 people.
Potatoes Romanoff can also be refrigerated for up to 4 days after baking and reheated in the microwave or oven.
Print Recipe
Potatoes Romanoff
Equipment
- sheet pan
- Large mixing bowl
- box grater
- Small saucepan
- 2-quart baking dish
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.
