Creamy and Cheesy – The texture and rich flavor is out of this world!
Make Ahead – You can even prep it the day before and then bake before serving.
Decadent Side Dish – Don’t let the ease fool you, this is an impressive side dish!
Ingredients For Potatoes Romanoff
You can even use leftover baked potatoes to make this recipe!
Russet Potatoes – You’ll bake them the day before for easy prep!
Shallot – These are different from onions. Shallots have a more delicate flavor than their spicy counterparts, so they are great for adding onion flavor without heat.
Minced Garlic – Freshly minced garlic is best, but you can use the kind in a jar if that’s what you have on hand.
Sour Cream – I mean, this is an indulgent side dish, go for the full fat! However, you can certainly go with low-fat sour cream or even plain Greek yogurt if you like
Shredded Sharp White Cheddar Cheese – It’s best to shred a block yourself. The pre-shredded cheese in a bag doesn’t melt as well.
Grated Parmesan – Also freshly grated off the block. The pre-grated stuff in the can is great for topping Instant Pot Spaghetti, but won’t work as well here.
How To Make Potatoes Romanoff
This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.
Cook Shallot and Garlic – Melt the butter in a small pan and saute the shallot until translucent then add the garlic and saute for another 30 seconds until fragrant. Remove from heat.
Grate Potatoes – Grate the cooled baked potatoes (skin on!) with a box grater or food processor.
Mix Ingredients together. Combine the sour cream, salt, pepper, 2 cups of white cheddar, shallot, and garlic in a large mixing bowl. Gently fold in the shredded potatoes. You want to do this carefully so you keep the shredded texture of the potatoes.
Assemble Casserole – Pile the potatoes into the greased baking dish and top with the rest of the cheddar and parmesan.
Bake – Bake until golden brown and enjoy!
Why are the potatoes baked the day before?
The reason it’s best to bake the potatoes the day before is so that they can fully cool. This makes them much easier to shred with a box grater.
How long are baked potatoes good for?
Baked potatoes can be stored in the fridge for 3-4 days. This is a great recipe to use up leftover baked potatoes in a new way!
Frozen Hashbrowns – You can use thawed frozen hashbrowns in place of the baked potatoes, but the texture will not be as fluffy.
Different Cheeses – You can use different combinations of cheeses. Smoked cheddar, gouda, or gruyere are all good choices.
Storage, Reheating, and Make Ahead
Storage – Store leftovers in a covered container in the fridge for up to 5-6 days.
Reheating – Cover the leftovers with foil and reheat in a 350℉ oven until warmed. If they’re dry, you can add a splash of milk or cream. I like to add a little fresh shredded cheese on top before baking.
Make Ahead – These make a great make-ahead side, and can be made a day ahead. Just store in the fridge until ready to bake. Increase bake time to 45 minutes. If the top starts getting too brown, cover with foil.
Use Russet Potatoes – Russet potatoes will give the best texture. Waxy potatoes such as reds and Yukon golds will not be as fluffy.
Shallots – Some recipes call for adding the raw shallot straight to the potatoes, but I like the subtleness and tender texture cooking the shallots gives the dish.
Cool Baked Potatoes – Cooling the baked potatoes makes them much easier to grate.
Servings – As a single side dish, you will get about 6 servings from this recipe. However if you’re serving as part of a holiday buffet with lots of sides, you could easily get 8-10 servings.
3large russet potatoesbaked and cooled overnight in the fridge
½teaspoonground black pepper
1 ½cupssour cream
2 ½cupsfreshly shredded sharp white cheddar cheesedivided
Preheat oven to 375℉ and grease a 2 qt baking dish.
In a small pan, melt the butter over medium low heat and saute the shallot until softened and translucent, about 4 minutes. Add the garlic and cook for 30 more seconds. Remove from heat.
Using a box grater or food processor, grate the cooled baked potatoes with the skin still on.
In a large mixing bowl stir together the sour cream, salt, pepper, 2 cups of the cheddar, and the sauteed shallot and garlic. Gently fold in the shredded potatoes until just evenly combined, trying to keep the shredded texture.
Lightly pile the potato mixture into the prepared casserole dish and evenly top with the remaining cheddar and parmesan cheese. Bake for 25-30 minutes until golden brown.
The recipe states that this will make 6 servings, but at a holiday buffet where there are lots of sides, you could easily get 8-10 servings.
Store leftovers in a covered container in the fridge for up to 5-6 days.
To reheat, cover the leftovers with foil and reheat in a 350℉ oven until warmed.
If your potatoes are dry when you reheat them, you can add a splash of milk or cream. I also like to add a little fresh shredded cheese on top before baking.
Make a day in advance and just store in the fridge until ready to bake. Increase bake time to 45 minutes. If the top starts getting too brown, cover with foil.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.