Rating: 4.5 stars 4.7
134 Ratings
  • 5 star values: 110
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0

My potatoes Romanoff is an ideal dish for big holiday gatherings since you can make it the day before and bake it when needed. Featuring shredded baked russet potatoes and sweet shallots fluffed up with sour cream and lots of Cheddar cheese, this delicious potato casserole is the perfect side dish for any cut of steak. Chef John Schenk taught me how to make this special potato gratin ten years ago at his restaurant Strip House in Las Vegas.

Recipe Summary

prep:
20 mins
cook:
1 hr 45 mins
additional:
8 hrs
total:
10 hrs 5 mins
Servings:
8
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You can make steakhouse-worthy potatoes Romanoff in the comfort of your own home. No, it's not too good to be true! Chef John's potatoes Romanoff recipe is just as good as your favorite restaurant — and it's super easy to make with basic ingredients. 

What Is Potatoes Romanoff? 

Potatoes Romanoff is a rich, decadent steakhouse side dish. Baked potatoes are shredded and combined with cheese, sour cream, shallots, salt, pepper, and cayenne pepper to make this incredibly creamy and satisfying recipe. 

Potatoes Romanoff Ingredients

Here's what you'll need to make Chef John's potatoes Romanoff:

Potatoes
Starchy russet potatoes are perfect for this recipe, as they absorb all the creamy ingredients and flavors. 

Shallots
You could also use minced green onions, leeks, or plain yellow onions. 

Seasonings
Aside from the fresh shallots, this potatoes Romanoff recipe also gets its flavor from salt, pepper, and cayenne pepper. 

Cheese 
Sharp white Cheddar cheese adds just the right amount of flavor and creaminess. You could also use regular Cheddar if that's what you have on hand. 

Sour Cream
Rich, tangy sour cream is the perfect way to finish off this top-rated recipe for potatoes Romanoff. 

How to Make Potatoes Romanoff

Steakhouse Potatoes Romanoff
Credit: Chefster

You'll find the full, step-by-step recipe below — but here's what you can expect when you make Chef John's potatoes Romanoff:

Bake and Chill Potatoes

Wrap each potato in foil and place on a baking sheet. Use a knife to poke holes in the potatoes, then bake until the potatoes are tender and easily pierced with a fork. Allow the potatoes to cool completely, unwrap, and place on a plate. Cover and refrigerate overnight. 

Shred Potatoes 

Use a cheese grater to shred the (skin-on) potatoes into a large bowl. Add shallots, seasonings, and cheese. Mix well. Add sour cream and stir until just-combined. 

Bake

Transfer the potato mixture to a buttered casserole dish. Pat it down lightly. Bake until the potatoes are hot and the top is browned. 

What to Serve With Potatoes Romanoff

Of course, a side of potatoes Romanoff is the perfect accompaniment to your favorite cut of steak (but we wouldn't judge you if you enjoyed this hearty dish as its own entree). In need of some delicious inspiration? Peruse these collections of some of our favorite steak recipes: 

Plus, explore our entire library of Steak Recipes.

How to Store Potatoes Romanoff

Store your leftover potatoes Romanoff in an airtight container in the fridge for up to five days. Reheat in the microwave or in the oven until the potatoes are heated through. 

Can You Freeze Potatoes Romanoff? 

Yes, you can freeze potatoes Romanoff. You might want to cook the potatoes in a disposable pan for easier freezing. Allow the dish to cool completely, then wrap the whole pan in one layer of storage wrap. Follow that up with one layer of foil for added protection. Freeze for up to one month. Thaw in the fridge and reheat in the oven. 

Allrecipes Community Tips and Praise

"This dish is fabulous," raves Alison Libby. "Made just as written. Get your grill out and pop on some steaks, cook up these potatoes and add a vegetable if you must. And don't forget some wine!"

"This is absolutely incredible," according to Allrecipes Allstar Howard. "It's light, airy, and fluffy! I used Kosher salt, and it was slightly salty for my taste. I will cut back on it a little next time around, and there will be many next times!!!! What a terrific recipe!"

"I made these tonight for dinner alongside a rib eye steak that was 1-1/2 inches thick," says Domsmom95. "They were outstanding. One of the best potato dishes I've ever had. I will be making these again! Super good! Love, love, love!"

Editorial contributions by Corey Williams

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.

  • Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.

  • Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

  • Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.

  • Leave skin on the potatoes. Use a cheese grater to shred potatoes into a large bowl.

  • Add shallots to the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.

  • Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.

Tips

You can use 1 1/2 to 2 teaspoons fine salt in place of the kosher salt. Ground black pepper can be used instead of white.

If you do use shallots, note that a little will go a long way because they go in raw. Feel free to saute them in a little butter to take off the sharp, raw edge. Besides shallots, some thinly sliced green onions would be great, as would sauteed leeks, or even just finely minced yellow onions.

Nutrition Facts

370 calories; protein 13.5g; carbohydrates 29g; fat 22.9g; cholesterol 60.5mg; sodium 979.2mg. Full Nutrition
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