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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is a creamy shredded-potato casserole with a golden cheddar top. Boiled, shredded potatoes get folded into a sour-cream-Parmesan mixture, then baked until bubbling and hot.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 3 lb russet potatoes Use peeled after boiling; shred once cool.
sour cream
  • 2 cup sour cream
sharp cheddar
  • 1.5 cup shredded sharp cheddar Divide: 1 cup in the mixture, remaining cup on top.
Parmesan
  • 0.5 cup grated Parmesan
green onions
  • 4 green onions Slice for the filling.
butter
  • 0.25 cup butter Melt before mixing.
salt
  • 1.5 tsp salt
black pepper
  • 0.5 tsp black pepper
garlic powder
  • 1.5 tsp garlic powder
fresh chives
  • 1 fresh chives For garnish only.

Equipment

  • 1 sheet pan

Method
 

Boil and shred potatoes
  1. Boil the whole unpeeled russet potatoes for 20-25 minutes until just tender, then cool completely before handling.
  2. Peel the potatoes and shred them, leaving the strands loose for a creamy casserole texture.
Mix and assemble
  1. Preheat the oven to 350F and butter a 9x13-inch baking dish.
  2. Mix sour cream, 1 cup cheddar, Parmesan, sliced green onions, melted butter, salt, black pepper, and garlic powder until well combined.
  3. Gently fold the shredded potatoes into the sour-cream mixture so the shreds stay intact.
  4. Spread the potato mixture into the baking dish and top with the remaining cheddar.
Bake and garnish
  1. Bake at 350F for 40-45 minutes until hot and golden on top, with bubbling at the edges.
  2. Garnish with fresh chives and serve while the top is crisp and cheesy.

Notes

For the best Romanoff-like texture, cool the boiled potatoes completely before shredding so they don’t turn gummy. Store leftovers covered in the fridge up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the dairy can separate when thawed. For a lighter option, use light sour cream and reduce the cheddar to 1 cup total.