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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is a creamy shredded potato casserole baked with a golden cheddar crust. It uses boiled, cooled potatoes folded into a sour-cream-cheddar mixture, then baked until bubbling and browned on top.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

Steakhouse Potatoes Romanoff
  • 3 lb russet potatoes
  • 2 cup sour cream
  • 1.5 cup shredded sharp cheddar divided
  • 0.5 cup grated Parmesan
  • 4 green onions sliced
  • 0.25 cup butter melted
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 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, then cool completely before peeling and shredding.
  2. Preheat the oven to 350°F, then butter a 9x13-inch baking dish.
Make the creamy filling
  1. Mix the sour cream, 1 cup of shredded sharp cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder until evenly combined.
  2. Gently fold the shredded potatoes into the sour-cream mixture.
  3. Spread the potato mixture into the baking dish and top evenly with the remaining cheddar.
Bake and serve
  1. Bake at 350°F for 40-45 minutes until hot and golden on top, with bubbling around the edges.
  2. Garnish with fresh chives, then serve.

Notes

For the best texture, cool the boiled potatoes completely before peeling and shredding—warm potatoes can make the casserole turn gluey. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven until hot throughout. Freezing is not recommended because the sour cream can separate after thawing. For a lighter version, use reduced-fat sour cream and a reduced-fat cheddar while keeping the same bake time for a similar browned top.