Steakhouse Potatoes Romanoff – A Cheesy, Creamy Classic

🎉 Introduction
When it comes to steakhouse dining, the sides are just as memorable as the steaks themselves. One of the most iconic is Potatoes Romanoff—a rich, creamy, and indulgent potato casserole baked until golden and bubbly.

This dish was originally popularized in classic American steakhouses and remains a timeless favorite. It takes humble russet potatoes and elevates them with sharp cheddar cheese, tangy sour cream, and aromatic shallots. Unlike mashed potatoes, Potatoes Romanoff are grated, keeping the texture fluffy inside and crisp on top.

It’s the perfect side dish for a juicy steak, roasted chicken, or even as the star of the table during a holiday meal. With its cheesy richness and irresistible flavor, Steakhouse Potatoes Romanoff is comfort food at its finest.

🧰 Equipment Needed

• Box grater or food processor with shredding blade
• Mixing bowls (large and medium)
• Measuring cups and spoons
• Sharp knife and cutting board
• Baking dish (8×8 or medium casserole dish)
• Oven
• Wooden spoon or spatula

Optional:

• Cheese grater (for fresh cheddar)
• Mandoline (for uniform potato shreds)

🛒 Ingredients

For the Potatoes Romanoff

• 3 large russet potatoes (baked and cooled overnight, then peeled)
• ¼ cup shallots, finely minced
• 1 ¾ cups sour cream
• 2 ½ cups sharp white cheddar cheese, grated
• 1 teaspoon butter (for greasing the baking dish)
• 3 teaspoons kosher salt
• ½ teaspoon freshly ground white pepper
• 1 pinch cayenne pepper

👩‍🍳 Directions

Step 1: Prepare the Potatoes

1. Bake potatoes in their skins at 400°F (200°C) until fork tender, about 1 hour.
2. Allow potatoes to cool completely (overnight in the refrigerator is best).
3. Peel and grate potatoes using a box grater.

Step 2: Mix the Base

1. In a large bowl, gently toss grated potatoes with minced shallots.
2. Add sour cream, cheddar cheese, salt, white pepper, and cayenne.
3. Fold gently—don’t overmix, as the texture should remain fluffy.

Step 3: Assemble the Dish

1. Grease an 8×8 baking dish with butter.
2. Transfer the potato mixture into the dish, spreading evenly.
3. Top with an extra sprinkle of cheese if desired.

Step 4: Bake

1. Preheat oven to 350°F (175°C).
2. Bake uncovered for 40–45 minutes, or until top is golden brown and bubbly.

Step 5: Serve

• Let cool slightly before serving.
• Serve hot alongside steak, roast chicken, or holiday mains.

🍽️ Servings & Timing

• Servings: 6–8 portions
• Prep Time: 20 minutes (plus overnight chilling for potatoes)
• Bake Time: 45 minutes
• Total Time: About 1 hour 10 minutes (excluding chilling time)

🧊 Storage & Reheating

• Refrigerator: Store leftovers covered in the fridge for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
• Reheating: Bake at 325°F (165°C) for 20 minutes, or until warmed through.

🥄 Variations

• Bacon Romanoff: Fold in cooked, crumbled turkey bacon or chicken bacon.
• Garlic Lovers’: Add roasted garlic cloves to the mixture for extra flavor.
• Herbed Romanoff: Mix in fresh thyme, chives, or parsley.
• Extra Cheesy: Use a blend of sharp cheddar and gruyere for more depth.
• Lighter Version: Substitute Greek yogurt for part of the sour cream.
• Spicy Romanoff: Add diced jalapeños or extra cayenne for heat.

❓ 10 FAQs

1. Why use baked potatoes instead of boiled?
   Baking keeps potatoes drier, resulting in a fluffier texture when grated.
2. Do I have to refrigerate potatoes overnight?
   Yes, chilling helps them firm up for easy grating and better texture.
3. Can I use yellow potatoes instead of russets?
   Russets are best because of their starchy texture, but Yukon Golds work in a pinch.
4. What type of cheese is best?
   Sharp white cheddar is traditional, but any strong melting cheese works.
5. Can I make Potatoes Romanoff ahead of time?
   Yes, assemble up to a day ahead and bake when ready to serve.
6. How do I keep the dish from being too heavy?
   Use part Greek yogurt or light sour cream for a lighter version.
7. Can I add meat to make it a main dish?
   Yes, fold in shredded rotisserie chicken for a hearty meal.
8. Why does my casserole turn out watery?
   Make sure potatoes are baked (not boiled) and cooled before grating.
9. Can I make this gluten-free?
   Yes, the recipe is naturally gluten-free if your cheese and sour cream are gluten-free.
10. What should I serve with Potatoes Romanoff?
    It pairs beautifully with steak, roasted chicken, pork tenderloin, or grilled vegetables.

🏁 Conclusion
Steakhouse Potatoes Romanoff is more than just a side dish—it’s a rich, indulgent, and deeply satisfying comfort food. With its fluffy grated potatoes, creamy sour cream, sharp cheddar, and golden bubbly crust, this dish brings steakhouse luxury straight to your table.

It’s easy enough for weeknight dinners but elegant enough for holidays or special occasions. Serve it next to your favorite steak or roasted meats, and you’ll have a side dish that outshines everything else on the table.

Adam

Steakhouse Potatoes Romanoff – A Cheesy, Creamy Classic

When it comes to steakhouse dining, the sides are just as memorable as the steaks themselves. One of the most iconic is Potatoes Romanoff—a rich, creamy, and indulgent potato casserole baked until golden and bubbly. This dish was originally popularized in classic American steakhouses and remains a timeless favorite. It takes humble russet potatoes and elevates them with sharp cheddar cheese, tangy sour cream, and aromatic shallots. Unlike mashed potatoes, Potatoes Romanoff are grated, keeping the texture fluffy inside and crisp on top. It’s the perfect side dish for a juicy steak, roasted chicken, or even as the star of the table during a holiday meal. With its cheesy richness and irresistible flavor, Steakhouse Potatoes Romanoff is comfort food at its finest.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 portions

Ingredients Equipment Method Notes

Ingredients

  

For the Potatoes Romanoff

• 3 large russet potatoes baked and cooled overnight, then peeled
• ¼ cup shallots finely minced
• 1 ¾ cups sour cream
• 2 ½ cups sharp white cheddar cheese grated
• 1 teaspoon butter for greasing the baking dish
• 3 teaspoons kosher salt
• ½ teaspoon freshly ground white pepper
• 1 pinch cayenne pepper

Equipment

• Box grater or food processor with shredding blade
• Mixing bowls (large and medium)
• Measuring cups and spoons
• Sharp knife and cutting board
• Baking dish (8×8 or medium casserole dish)
• Oven
• Wooden spoon or spatula
• Optional:
• Cheese grater (for fresh cheddar)
• Mandoline (for uniform potato shreds)

Method

 

Step 1: Prepare the Potatoes

1. Bake potatoes in their skins at 400°F (200°C) until fork tender, about 1 hour.
2. Allow potatoes to cool completely (overnight in the refrigerator is best).
3. Peel and grate potatoes using a box grater.

Step 2: Mix the Base

1. In a large bowl, gently toss grated potatoes with minced shallots.
2. Add sour cream, cheddar cheese, salt, white pepper, and cayenne.
3. Fold gently—don’t overmix, as the texture should remain fluffy.

Step 3: Assemble the Dish

1. Grease an 8×8 baking dish with butter.
2. Transfer the potato mixture into the dish, spreading evenly.
3. Top with an extra sprinkle of cheese if desired.

Step 4: Bake

1. Preheat oven to 350°F (175°C).
2. Bake uncovered for 40–45 minutes, or until top is golden brown and bubbly.

Step 5: Serve

1. Let cool slightly before serving.
2. Serve hot alongside steak, roast chicken, or holiday mains.

Notes

🧊 Storage & Reheating

Refrigerator: Store leftovers covered in the fridge for up to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

Reheating: Bake at 325°F (165°C) for 20 minutes, or until warmed through.

🥄 Variations

Bacon Romanoff: Fold in cooked, crumbled turkey bacon or chicken bacon.

Garlic Lovers’: Add roasted garlic cloves to the mixture for extra flavor.

Herbed Romanoff: Mix in fresh thyme, chives, or parsley.

Extra Cheesy: Use a blend of sharp cheddar and gruyere for more depth.

Lighter Version: Substitute Greek yogurt for part of the sour cream.

Spicy Romanoff: Add diced jalapeños or extra cayenne for heat.

❓ 10 FAQs

Why use baked potatoes instead of boiled?
Baking keeps potatoes drier, resulting in a fluffier texture when grated.

Do I have to refrigerate potatoes overnight?
Yes, chilling helps them firm up for easy grating and better texture.

Can I use yellow potatoes instead of russets?
Russets are best because of their starchy texture, but Yukon Golds work in a pinch.

What type of cheese is best?
Sharp white cheddar is traditional, but any strong melting cheese works.

Can I make Potatoes Romanoff ahead of time?
Yes, assemble up to a day ahead and bake when ready to serve.

How do I keep the dish from being too heavy?
Use part Greek yogurt or light sour cream for a lighter version.

Can I add meat to make it a main dish?
Yes, fold in shredded rotisserie chicken for a hearty meal.

Why does my casserole turn out watery?
Make sure potatoes are baked (not boiled) and cooled before grating.

Can I make this gluten-free?
Yes, the recipe is naturally gluten-free if your cheese and sour cream are gluten-free.

What should I serve with Potatoes Romanoff?
It pairs beautifully with steak, roasted chicken, pork tenderloin, or grilled vegetables.

🏁 Conclusion
Steakhouse Potatoes Romanoff is more than just a side dish—it’s a rich, indulgent, and deeply satisfying comfort food. With its fluffy grated potatoes, creamy sour cream, sharp cheddar, and golden bubbly crust, this dish brings steakhouse luxury straight to your table.

It’s easy enough for weeknight dinners but elegant enough for holidays or special occasions. Serve it next to your favorite steak or roasted meats, and you’ll have a side dish that outshines everything else on the table.