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Steakhouse Potatoes Romanoff

Forget all the stacking and layering typical of potatoes au gratin; this slightly elevated version of mom's recipe is more like a fluffy, deconstructed twice-baked potato. Simply pop some large russets, wrapped in foil, in the oven until fully baked, then chill them overnight before shredding. To the mix you'll stir in sour cream, white Cheddar cheese, white pepper, and raw shallots. It's that simple! Gently pile everything up in a casserole dish and go in for the second bake. The result might remind you of a freshly dressed, elegant baked potato, perfect to serve with steak. It's also the best holiday side dish, as you can assemble the day before and bake whenever you're ready. Get Chef John's recipe for showstopping Steakhouse Potatoes Romanoff.

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