Potatoes Romanoff is a light and fluffy potato casserole with a unique cooking method! The way that the potatoes are prepared for this dish give them a unique texture that we absolutely love. A delicious, make ahead side dish for parties and holidays that everyone will be raving over.
Why We Love This Potatoes Romanoff Recipe
Potatoes Romanoff is a classic steak house side dish. It’s made with baked potatoes that have been cooled and grated, skin and all. When the grated potatoes are delicately combined with butter, cheese and sour cream you get the most delicious, light and creamy potato casserole you’ve ever eaten.
This potato side dish can be made ahead of time for busy holidays, too. Then all you need to do is pop them in the oven and bake. Side dishes like this are a life saver around the holidays or even when just planning a dinner at home on busy nights.
How To Make Potatoes Romanoff
You do need to account for a little prep time when making this delicious potato casserole. Start off by making the baked potatoes, then letting them chill in the refrigerator overnight. If you don’t have that much time, you really just need at least 6 hours in the refrigerator, so the morning of your dinner is fine.
To assemble the casserole, grate the potatoes on a box grater – with the skins on – into a large bowl along with the following ingredients:
- 1 teaspoon kosher salt
- 1 teaspoon fresh black pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried, minced onions
- 1 1/2 cups shredded white cheddar cheese, divided in potatoes, rest on top
- 1/4 cup grated parmesan cheese, plus more for garnish
- 1 cup sour cream
- 3 tablespoons butter, melted
- 2 tablespoons chives, plus more for garnish
Spoon the potatoes into a baking dish, top with cheese and bake until warmed through and golden brown on top.
For Best Results
- How you mix the potatoes together with the ingredients is very important! Very gently fold the ingredients together (some chefs making Potatoes Romanoff will use their hands) so that you aren’t deflating the fluffy texture of the grated potatoes.
- Refrigerate the potatoes before grating: Make sure to allow at least 6 hours for the potatoes to chill before grating, overnight works best. This creates a fluffy yet creamy texture at the same time.
- Taste for seasonings: Make sure to taste the potatoes before baking. Adjust with more seasoning if you see fit.
What Type Of Potatoes Work Best?
Definitely stick with russet potatoes for this recipe. Russet potatoes have a light flesh that bakes up super light and fluffy, not like a more waxy potato like a Yukon Gold or Red potatoes.
When it comes to making Potatoes Romanoff, we need that light and fluffy texture that you can only get from a russet potato!
Can I Make This Potato Casserole Ahead Of Time?
Absolutely. Which makes it the perfect holiday side dish recipe. Any recipe that lets us save time over the holidays is going to be a keeper. Make this potato casserole all the way up to the point of baking and then refrigerate until ready to bake.
Remove the dish from the refrigerator 30 minutes before baking to take the chill off. This will bring the casserole to room temperature so that it will bake up evenly.
Looking For More Side Dish Recipes?
- Sweet Cornbread Recipe
- Rice Pilaf with Almonds and Cranberries
- Twice Baked Potatoes
- Homemade Bourbon Applesauce
- The BEST Sausage Stuffing
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Potatoes Romanoff
- Prep Time: 1 hour
- For refrigerating the potatoes: 6 hours
- Cook Time: 25 minutes
- Total Time: 7 hours 25 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipePotatoes Romanoff is a light, fluffy and cheesy potato casserole with a unique cooking method! A delicious make ahead side dish for parties and holiday!
Ingredients
- 2 pounds russet potatoes, scrubbed, skin on
- 1 teaspoon kosher salt
- 1 teaspoon fresh black pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried, minced onions
- 1 1/2 cups shredded white cheddar cheese, divided
- 1/4 cup grated parmesan cheese, plus more for garnish
- 1 cup sour cream
- 3 tablespoons butter, melted
- 2 tablespoons chives, plus more for garnish
Instructions
- Preheat the oven to 400 degrees. Scrub the potatoes, leaving the skin on, and then pierce each potato several times with a fork. Place the potatoes on a baking sheet and then bake for 1 hour until the potato is tender. If the potatoes are not quite done, add another 5-10 minutes to the cooking time.
- Take the potatoes out of the oven, remove the foil and let them cool to room temperature. Wrap the potatoes in plastic wrap and then refrigerate at least 6 hours or overnight.
- Preheat the oven to 350 degrees. Remove the plastic wrap from the potatoes and grate on a box grater (the large holes). Do not peel the potatoes, grate with the skin on. Add the grated potatoes to a large bowl.
- Add the salt, pepper, garlic powder, minced onions, 1 cup of the cheddar cheese, the parmesan cheese, sour cream, melted butter and chives to the bowl with the potatoes. Using a large spoon, gently toss the potatoes to combine the ingredients without mashing the texture of the potatoes.
- Transfer the potatoes to a 2 quart, buttered baking dish and top with the remaining 1/2 cup of cheddar cheese.
- Bake for 25 minutes or until the potatoes are warmed through. Serve with more chives and parmesan cheese for garnish.
Recipe Notes
Store: Store leftover potatoes in an air tight container in the refrigerator for up to 3 days.
Reheat: Reheat the potatoes in the microwave or oven until warmed through.
- Category: Side Dish
- Method: Oven
- Cuisine: American
