Steakhouse Potatoes Romanoff


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.

Prep Time:
20 mins
Cook Time:
1 hr 45 mins
Additional Time:
8 hrs
Total Time:
10 hrs 5 mins

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:

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

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

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

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

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.


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:

10 Chuck Steak Recipes That Are Tender, Juicy, and Delicious
15 Best Round Steak Recipes for Budget- and Family-Friendly Meals
These 7 Eye of Round Steak Recipes Are the Best of a Lean, Versatile Cut

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


  • 1 teaspoon butter, or as needed

  • 3 large russet potatoes, scrubbed

  • ¼ cup minced shallots

  • 3 teaspoons kosher salt

  • ½ teaspoon freshly ground white pepper

  • 1 pinch cayenne pepper, or to taste

  • 2 ½ cups grated sharp white Cheddar cheese

  • 1 ¾ cups sour cream


  1. Preheat the oven to 400 degrees F (200 degrees C).

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

    potatoes wrapped in foil

    Dotdash Meredith Food Studios

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

    baked potato knife test

    Dotdash Meredith Food Studios

  4. 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.

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

  6. Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.

    shredded baked potatoes

    Dotdash Meredith Food Studios

  7. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.

    cheese potatoes Romanoff

    Dotdash Meredith Food Studios

  8. Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.

    unbaked potatoes Romanoff

    Dotdash Meredith Food Studios

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

    high angle looking into a casserole dish of steakhouse potatoes romanoff



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 (per serving)

370 Calories
23g Fat
29g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 370
% Daily Value *
Total Fat 23g 29%
Saturated Fat 14g 72%
Cholesterol 61mg 20%
Sodium 979mg 43%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 14g
Vitamin C 29mg 144%
Calcium 335mg 26%
Iron 2mg 8%
Potassium 732mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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