Steakhouse Potatoes Romanoff

why make this recipe

Steakhouse Potatoes Romanoff is a fantastic dish that brings the taste of a classic steakhouse right to your kitchen. This creamy, cheesy potato casserole is perfect as a side dish for any meal. It is rich and satisfying, featuring a delightful blend of tender potatoes, sharp cheddar cheese, and tangy sour cream. Whether you’re hosting a dinner party or enjoying a family meal, this dish adds a touch of comfort and indulgence that everyone will love.

how to make Steakhouse Potatoes Romanoff

Ingredients:

• 1 teaspoon butter, or as needed
• 3 large russet potatoes, scrubbed
• 0.25 cup minced shallots
• 3 teaspoons kosher salt
• 0.5 teaspoon freshly ground white pepper
• 1 pinch cayenne pepper, or to taste
• 2.5 cups grated sharp white Cheddar cheese
• 1.75 cups sour cream

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet.
3. Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
4. Let the potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
5. Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
6. Leave the skin on the potatoes. Use a cheese grater to shred the potatoes into a large bowl. Add shallots to the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.
7. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
8. Transfer the mixture to the prepared baking dish, piling it up high, then patting it down very lightly.
9. Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.

how to serve Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is best served hot from the oven. Its creamy texture pairs wonderfully with grilled meats or roasted vegetables. You can garnish it with chopped chives or crispy bacon bits for added flavor. This dish is sure to impress your family and friends!

how to store Steakhouse Potatoes Romanoff

To store leftover Steakhouse Potatoes Romanoff, let it cool completely. Then, cover the dish tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 3 days. To reheat, place it in the oven at 350 degrees F (175 degrees C) until heated through.

tips to make Steakhouse Potatoes Romanoff

• For extra flavor, consider adding garlic powder or onion powder when mixing in the potatoes.
• Make sure to cool the potatoes completely before refrigerating. This helps achieve the perfect texture when baking.
• Use fresh sharp white Cheddar cheese for the best taste, but feel free to mix in other cheeses for variety.

variation

For a healthier twist, you can substitute half of the sour cream with Greek yogurt. This will offer a similar creamy texture with added protein!

FAQs

1. Can I make Steakhouse Potatoes Romanoff ahead of time?
Yes! You can prepare the dish up to the baking step and store it in the refrigerator. Just bake it when you’re ready to serve.

2. How long does it take to bake the potatoes initially?
It takes about 1 hour and 15 minutes at 400 degrees F until they are very tender.

3. Can I freeze Steakhouse Potatoes Romanoff?
Yes, you can freeze it after baking. Wrap it tightly and store it for up to 2 months. Thaw in the refrigerator before reheating.

Steakhouse Potatoes Romanoff

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• Total Time: 90 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

A creamy, cheesy potato casserole that embodies the classic steakhouse taste. Perfect as a side dish for any meal.

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Ingredients

• 1 teaspoon butter, or as needed
• 3 large russet potatoes, scrubbed
• 0.25 cup minced shallots
• 3 teaspoons kosher salt
• 0.5 teaspoon freshly ground white pepper
• 1 pinch cayenne pepper, or to taste
• 2.5 cups grated sharp white Cheddar cheese
• 1.75 cups sour cream

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet.
3. Bake in the preheated oven until potatoes are tender, about 1 hour and 15 minutes.
4. Let the potatoes cool to room temperature, then refrigerate until completely chilled, about 8 hours or overnight.
5. Preheat the oven to 425°F (220°C) and butter a casserole dish.
6. Shred the cooled potatoes with a cheese grater into a large bowl. Add shallots, salt, white pepper, and cayenne; toss to combine.
7. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
8. Transfer the mixture to the prepared baking dish, patting it down lightly.
9. Bake until piping hot and the top is browned, about 30 to 35 minutes.

Notes

For extra flavor, add garlic powder or onion powder when mixing in the potatoes. Cool completely before refrigerating for the perfect texture.

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American