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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is a creamy shredded-potato casserole baked until hot and golden, with a cheddar crust and a chive-fresh finish. The method uses boiled, fully cooled potatoes for easy shredding and a tender, scoopable texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes Use whole, unpeeled for best shredding after boiling.
Creamy base
  • 2 cup sour cream
  • 1 cup shredded sharp cheddar Reserve 1 cup for mixing and the remaining for topping.
  • 1 cup shredded sharp cheddar Use for the top layer; divided amount.
  • 0.5 cup grated Parmesan
  • 4 green onions Slice and stir into the creamy mixture.
  • 0.25 cup butter Melted butter helps coat and add richness.
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • Fresh chives for garnish Slice small for a final color pop.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Boil, cool, and shred
  1. Boil the whole unpeeled russet potatoes for 20-25 minutes until just tender, then cool completely.
  2. Peel the cooled potatoes and shred them, keeping the shreds fairly even for a uniform bake.
Assemble the casserole
  1. Preheat the oven to 350F and butter a 9x13-inch baking dish.
  2. Mix sour cream, 1 cup cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder until evenly combined.
  3. Gently fold the shredded potatoes into the sour cream mixture until no dry potato remains.
  4. Spread the mixture into the buttered dish and top with the remaining cheddar.
Bake and finish
  1. Bake at 350F for 40-45 minutes until hot and golden on top.
  2. Garnish with fresh chives and serve.

Notes

Pro tip: cool the boiled potatoes completely before shredding so they stay fluffy and don’t turn gluey. Store leftovers in the fridge for 3-4 days in a covered container; reheat in a 350F oven until warmed through. Freezing isn’t recommended because the creamy base can separate after thawing. For a lighter option, use low-fat sour cream and part-skim cheddar while keeping the bake time the same.