Potatoes Romanoff
Potatoes Romanoff is a decadent, cheesy, and creamy potato casserole that takes comfort food to a whole new level. Made with tender shredded potatoes, sour cream, and sharp cheese, this dish is the perfect side to elevate any meal. Whether it’s a holiday feast or a cozy dinner at home, this crowd-pleaser is sure to steal the spotlight.
The first time I made Potatoes Romanoff was for a holiday dinner with my in-laws. I wanted something a little fancier than mashed potatoes but still comforting and indulgent. My husband, who claims he’s not a “potato person,” kept going back for more, and it was the talk of the table. Now, it’s a staple at every family gathering—my secret weapon for wowing a crowd without breaking a sweat in the kitchen!
Why You’ll Love Potatoes Romanoff
•Comfort Food Classic: Creamy, cheesy, and satisfying in every bite.
•Make-Ahead Friendly: Perfect for entertaining or busy weeknights.
•Customizable: Add bacon, herbs, or spices to suit your tastes.
•Elegant Yet Simple: An upgrade from traditional casseroles with minimal effort.
Ingredients Notes For Potatoes Romanoff
•Russet Potatoes: Grated for a fluffy texture and a perfect base.
•Sour Cream: Adds tanginess and creaminess to the dish.
•Cheddar Cheese: Sharp cheddar works best for bold flavor, but any melting cheese will do.
•Onions: Finely chopped for a subtle sweetness and crunch.
•Garlic Powder: Adds depth and enhances the cheesy goodness.
•Butter: For richness and a golden crust when baked.
•Chives or Parsley: Optional, for garnish and a touch of freshness.
Recipe Steps
1.Prep the Potatoes:
•Bake the potatoes until tender. Cool completely, then peel and grate them.
2.Mix the Ingredients:
•In a large bowl, combine sour cream, cheddar cheese, onions, garlic powder, and salt. Gently fold in the grated potatoes.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
3.Assemble:
•Transfer the mixture to a greased baking dish. Dot with butter on top for a crispy, golden crust.
4.Bake:
•Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden brown.
5.Serve:
•Garnish with fresh chives or parsley and serve hot.
Storage Options
•Refrigerator: Store leftovers in an airtight container for up to 3 days.
•Freezer: Freeze the unbaked casserole for up to 3 months. Thaw in the refrigerator before baking.
Variations & Substitutions
•Add Bacon: Stir in cooked, crumbled bacon for a smoky twist.
•Herbaceous Upgrade: Mix in fresh thyme or rosemary for an earthy flavor.
•Cheese Choices: Try Gruyère, Monterey Jack, or Parmesan for variety.
•Onion-Free Option: Skip the onions and add scallions or leeks instead.
Frequently Asked Questions
Q: Can I use frozen hash browns instead of fresh potatoes?
Yes! Just make sure to thaw and drain them before mixing.
Q: Can I make this dish ahead of time?
Absolutely! Assemble the casserole and refrigerate it for up to 24 hours before baking.
Q: How can I prevent it from being too dry?
Ensure you use enough sour cream and cheese, and don’t skimp on the butter topping!
Potatoes Romanoff is the ultimate side dish that’s as easy to make as it is impressive to serve. Its rich, cheesy flavor and velvety texture make it the perfect complement to any meal. 🥔🧀✨
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Potatoes Romanoff
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 2 lbs russet potatoes baked, cooled, and shredded
- 1 cup sour cream
- 1/2 cup grated white onion
- 2 cups shredded cheddar cheese
- 2 cloves garlic minced (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter melted
- 1/4 cup chopped chives for garnish
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish or casserole dish.
- Prepare the Potatoes:
- Shred the baked and cooled potatoes into a large bowl. Be gentle to avoid mashing them.
- Mix the Ingredients:
- Add the sour cream, grated onion, shredded cheddar cheese, garlic (if using), salt, and black pepper to the shredded potatoes. Gently fold the ingredients together until combined.
- Assemble the Dish:
- Transfer the potato mixture into the greased baking dish. Spread it evenly and drizzle the melted butter over the top.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
- Garnish and Serve:
- Sprinkle chopped chives over the baked potatoes before serving.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
