Potatoes Romanoff is a light, fluffy and cheesy potato casserole with a unique cooking method! A delicious make ahead side dish for parties and holiday!
Scale
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
