🎉 Introduction
If you’ve ever dined at a classic steakhouse, you’ve likely fallen in love with the indulgent side dish known as Potatoes Romanoff — a rich, creamy, cheesy casserole that takes baked potatoes to a whole new level.
This version of Steakhouse Potatoes Romanoff is pure comfort food magic. Imagine fluffy shredded russet potatoes folded into sour cream, sharp white cheddar, and sweet shallots, all baked until golden and bubbling.
It’s elegant enough for a holiday dinner or a steak night celebration, yet simple enough to make on a cozy weekend. The flavor is both luxurious and familiar — like a cross between loaded baked potatoes and creamy au gratin.
With its crisp top, tender interior, and rich cheesy flavor, this dish will quickly become the star of your table. 🥔💛
🧰 Equipment Needed
- Baking sheet
- Box grater or food processor
- Mixing bowl
- Skillet or small pan
- Measuring cups and spoons
- 2-quart baking dish or casserole pan
- Aluminum foil (optional for baking)
🛒 Ingredients
🥔 Main Ingredients
- 3 large russet potatoes (about 2½ lbs)
- ¼ cup shallots, finely minced
- 1¾ cups sour cream
- 2½ cups sharp white cheddar cheese, grated
- 1 tsp unsalted butter (for greasing)
🌶️ Seasonings
- 3 tsp kosher salt (divided)
- ½ tsp freshly ground white pepper (or black pepper)
- 1 pinch cayenne pepper (optional, for warmth)
👩🍳 Directions
Step 1 – Bake the Potatoes
Preheat your oven to 400 °F (200 °C).
Scrub the russet potatoes and pierce each several times with a fork.
Place them directly on the oven rack or a baking sheet and bake for 1 hour, until tender when pierced with a knife.
Step 2 – Cool and Grate the Potatoes
Let the baked potatoes cool completely (ideally for several hours or overnight in the fridge). This step ensures clean grating and fluffy texture later.
Once cooled, peel off most of the skin (optional) and grate the potatoes using a large box grater.
Step 3 – Sauté the Shallots
In a small skillet, melt 1 tsp butter over medium heat. Add minced shallots and cook for 2–3 minutes until translucent and fragrant. Remove from heat and let cool slightly.
Step 4 – Mix the Base
In a large bowl, gently combine grated potatoes, sour cream, sautéed shallots, and 2 cups of white cheddar cheese.
Add 2 tsp kosher salt, cayenne, and white pepper. Toss lightly with a fork to keep the texture airy — do not mash.
Step 5 – Assemble the Casserole
Grease a 2-quart baking dish with butter.
Transfer the potato mixture into the dish and spread evenly. Sprinkle the remaining ½ cup of cheddar cheese over the top.
Step 6 – Bake to Perfection
Bake uncovered at 350 °F (175 °C) for 35–40 minutes, until hot and bubbly with a golden brown top.
Step 7 – Rest and Serve
Remove from oven and let rest for 10 minutes before serving. This allows the creamy layers to set. Serve warm alongside your favorite steak, chicken, or roasted vegetables.
🍽️ Servings & Timing
- Servings: 6–8
- Prep Time: 20 minutes (plus cooling time for potatoes)
- Cook Time: 40 minutes
- Total Time: ~1 hour
🧊 Storage & Reheating
- Refrigerator: Store leftovers covered for up to 4 days.
- Freezer: Freeze tightly wrapped for up to 2 months. Thaw overnight before reheating.
- Reheating: Bake covered at 350 °F for 15–20 minutes until warmed through, or microwave individual portions briefly.
🥄 Variations
- Cheesy Blend: Use a mix of Gruyère and sharp cheddar for extra richness.
- Garlic Twist: Add 1 tsp garlic powder or 2 minced cloves for a savory boost.
- Loaded Potato Style: Top with chopped chives or crisp onions before serving.
- Smoky Flavor: Add a dash of smoked paprika or liquid smoke for a steakhouse vibe.
- Herb Infusion: Mix in fresh thyme or parsley for a light herbal touch.
- Spicy Option: Add diced jalapeños or a few drops of hot sauce for kick.
- Lighter Version: Substitute half of the sour cream with plain Greek yogurt.
❓ 10 FAQs
1. Can I make Potatoes Romanoff ahead of time?
Yes! Assemble the dish up to 24 hours in advance, refrigerate, and bake just before serving.
2. Why do the potatoes need to cool before grating?
Cooling allows the potatoes to firm up, making them easier to grate without becoming mushy.
3. Can I use other potatoes?
Russet potatoes work best because of their fluffy texture, but Yukon Golds can be used for a creamier version.
4. Can I skip the shallots?
Yes, but they add mild sweetness and depth. You can replace them with minced onion if desired.
5. Can I use pre-shredded cheese?
Grating your own cheddar melts smoother and gives richer flavor, but pre-shredded works in a pinch.
6. How do I prevent the casserole from drying out?
Don’t overbake it, and be sure to include the full amount of sour cream for moisture.
7. Can I add bacon?
Yes — crumble cooked turkey bacon or beef bacon over the top before serving for a smoky crunch.
8. Is this dish gluten-free?
Yes! It contains no flour or breadcrumbs. Just confirm your cheese and sour cream are gluten-free.
9. Can I freeze it before baking?
Yes — assemble, wrap tightly, and freeze. Bake directly from frozen at 350 °F for about 1 hour.
10. What do I serve it with?
It’s a perfect side for steak, roasted chicken, turkey, salmon, or even as a vegetarian main dish.
🏁 Conclusion
This Steakhouse Potatoes Romanoff is everything you crave in a comfort dish — creamy, cheesy, and irresistibly rich. The fluffy shredded potatoes soak up the flavor of sour cream, shallots, and sharp cheddar to create a perfectly balanced casserole that’s both elegant and satisfying.
It’s the ultimate side dish for special dinners, holidays, or whenever you want to bring a touch of steakhouse luxury to your own table.
Serve it warm, bubbling, and golden — and watch everyone ask for seconds.
Steakhouse Potatoes Romanoff — Creamy, Cheesy & Luxuriously Comforting
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Ingredients
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Equipment
Method
- Preheat your oven to 400 °F (200 °C).
- Scrub the russet potatoes and pierce each several times with a fork.
- Place them directly on the oven rack or a baking sheet and bake for 1 hour, until tender when pierced with a knife.
- Let the baked potatoes cool completely (ideally for several hours or overnight in the fridge). This step ensures clean grating and fluffy texture later.
- Once cooled, peel off most of the skin (optional) and grate the potatoes using a large box grater.
- In a small skillet, melt 1 tsp butter over medium heat. Add minced shallots and cook for 2–3 minutes until translucent and fragrant. Remove from heat and let cool slightly.
- In a large bowl, gently combine grated potatoes, sour cream, sautéed shallots, and 2 cups of white cheddar cheese.
- Add 2 tsp kosher salt, cayenne, and white pepper. Toss lightly with a fork to keep the texture airy — do not mash.
- Grease a 2-quart baking dish with butter.
- Transfer the potato mixture into the dish and spread evenly. Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake uncovered at 350 °F (175 °C) for 35–40 minutes, until hot and bubbly with a golden brown top.
- Remove from oven and let rest for 10 minutes before serving. This allows the creamy layers to set. Serve warm alongside your favorite steak, chicken, or roasted vegetables.
Notes
Yes! Assemble the dish up to 24 hours in advance, refrigerate, and bake just before serving. 2. Why do the potatoes need to cool before grating?
Cooling allows the potatoes to firm up, making them easier to grate without becoming mushy. 3. Can I use other potatoes?
Russet potatoes work best because of their fluffy texture, but Yukon Golds can be used for a creamier version. 4. Can I skip the shallots?
Yes, but they add mild sweetness and depth. You can replace them with minced onion if desired. 5. Can I use pre-shredded cheese?
Grating your own cheddar melts smoother and gives richer flavor, but pre-shredded works in a pinch. 6. How do I prevent the casserole from drying out?
Don’t overbake it, and be sure to include the full amount of sour cream for moisture. 7. Can I add bacon?
Yes — crumble cooked turkey bacon or beef bacon over the top before serving for a smoky crunch. 8. Is this dish gluten-free?
Yes! It contains no flour or breadcrumbs. Just confirm your cheese and sour cream are gluten-free. 9. Can I freeze it before baking?
Yes — assemble, wrap tightly, and freeze. Bake directly from frozen at 350 °F for about 1 hour. 10. What do I serve it with?
It’s a perfect side for steak, roasted chicken, turkey, salmon, or even as a vegetarian main dish. 🏁 Conclusion This Steakhouse Potatoes Romanoff is everything you crave in a comfort dish — creamy, cheesy, and irresistibly rich. The fluffy shredded potatoes soak up the flavor of sour cream, shallots, and sharp cheddar to create a perfectly balanced casserole that’s both elegant and satisfying. It’s the ultimate side dish for special dinners, holidays, or whenever you want to bring a touch of steakhouse luxury to your own table. Serve it warm, bubbling, and golden — and watch everyone ask for seconds.
