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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is a creamy, cheesy baked potato casserole made with shredded russets for a tender bite and a golden cheddar crust. Boiled potatoes are cooled, peeled, shredded, folded into a sour-cream mixture, then baked 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: 545
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 3 lb russet potatoes Whole, unpeeled; shredded after cooling.
sour cream
  • 2 cup sour cream
sharp cheddar
  • 1.5 cup sharp cheddar Divided; 1 cup mixed in, remaining used on top.
parmesan
  • 0.5 cup parmesan Grated.
green onions
  • 4 green onions Sliced.
butter
  • 0.25 cup butter Melted.
salt
  • 1.5 tsp salt
black pepper
  • 0.5 tsp black pepper
garlic powder
  • 0.5 tsp garlic powder
fresh chives
  • 1 fresh chives For garnish.

Equipment

  • 1 sheet pan

Method
 

Boil and prep potatoes
  1. Boil whole unpeeled potatoes in water for 20-25 minutes until just tender, then cool completely. Once cool, peel and shred the potatoes.
Mix and assemble
  1. Preheat the oven to 350F, and butter a 9x13-inch baking dish. Mix sour cream, 1 cup cheddar, Parmesan, green onions, butter, salt, pepper, and garlic powder until smooth.
  2. Gently fold the shredded potatoes into the sour cream mixture. Spread the mixture into the prepared dish and top with the remaining cheddar.
Bake and garnish
  1. Bake at 350F for 40-45 minutes until hot and golden on top. Add fresh chives as a garnish, then serve.

Notes

For the creamiest Romanoff-style texture, cool the boiled potatoes completely before shredding so the mixture stays thick instead of watery. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 325F oven until warmed through. Freezing is not recommended because the sour-cream base can break after thawing. For a lighter option, use reduced-fat sour cream and part-skim cheddar to cut calories while keeping the same bake method.