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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is a baked, creamy shredded potato casserole with a golden cheddar crust. After boiling whole potatoes, you cool, shred, mix with sour cream and cheese, then bake until hot and browned.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Boil and prep the potatoes
  1. Boil the whole unpeeled russet potatoes for 20-25 minutes until just tender. Cool completely, then peel and shred.
Make the creamy mixture
  1. Preheat the oven to 350°F, then butter a 9x13-inch baking dish. This keeps the casserole from sticking and helps the top brown.
  2. Mix sour cream, 1 cup cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder until evenly combined. The mixture should look smooth and well seasoned.
  3. Gently fold in the shredded potatoes. Keep the shreds intact for a creamy, spoonable texture.
Bake and finish
  1. Spread the potato mixture into the prepared baking dish, then top with the remaining cheddar. This forms the golden crust as it bakes.
  2. Bake for 40-45 minutes until hot and golden on top. Look for bubbling edges and a browned cheese surface.
  3. Garnish with fresh chives and serve. Add them right before serving for the best color.

Notes

Pro tip: cool the boiled potatoes completely before shredding so the mixture stays creamy instead of gummy. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended for best texture. For a lighter swap, use reduced-fat sour cream and a lower-fat cheddar, keeping the same bake time.