Potatoes Romanoff are a super fluffy, cheesy potato side dish! We make this potato casserole for our steak dinners at home, or for a make ahead side dish on the holidays!
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 large and not quite done, add another 15-20 minutes to the cooking time.
- Remove the potatoes from the oven, remove the foil and let cool to room temperature. Wrap the potatoes in plastic wrap and then refrigerate at least 8 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 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.
- Category: Side Dish
- Method: Oven
- Cuisine: American