This post may contain affiliate links. Please read our disclosure policy.

Potatoes Romanoff is a classic steakhouse side dish. Tender baked potatoes are shredded and folded into rich sour cream and cheese, and baked to perfection. 

This is the perfect recipe to use up any of those leftover baked potatoes. Some of our favorite mains to serve with it are this bacon wrapped filet mignon, baked pork chops, or roasted spatchcock chicken for a fancy steakhouse meal at home.

Potatoes Romanoff casserole in a white baking dish.
Pin this recipe for later!Pin This

Why We Love This Recipe

  • 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.
Ingredients for Potatoes Romanoff

How To Make Potatoes Romanoff

See the recipe card below for full, detailed instructions

Minced shallots and garlic being sauteed in a skillet.

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.

Grated potatoes in a food processor.

Grate Potatoes – Grate the cooled baked potatoes (skin on!)  with a box grater or food processor.

Shredded potatoes, cheese and sour cream mixed together in a glass bowl.

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.

Assembled casserole of shredded potatoes and cheese.

Assemble Casserole – Pile the potatoes into the greased baking dish and top with the rest of the cheddar and parmesan.

Baked Potatoes Romanoff Casserole.

Bake – Bake until golden brown and enjoy!

Recipe FAQs

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.

Helpful Tips

  • 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.
Cheesy Potatoes casserole on a white plate with a fork.

More Potato Recipes

Potatoes romanoff social media square image.

Potatoes Romanoff

4.88 from 90 votes
Potatoes Romanoff is a classic side dish with shredded potatoes, cheese and sour cream. Elegant yet simple, and perfect for any occasion.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


  • 3 large russet potatoes baked and cooled overnight in the fridge
  • 3 tablespoons salted butter
  • ¼ cup diced shallot
  • 1 clove garlic minced
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 ½ cups sour cream
  • 2 ½ cups freshly shredded sharp white cheddar cheese divided
  • ½ cup grated parmesan
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!


  • 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.


Calories: 484kcalCarbohydrates: 26gProtein: 17gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 103mgSodium: 1298mgPotassium: 607mgFiber: 2gSugar: 4gVitamin A: 1079IUVitamin C: 8mgCalcium: 486mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

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.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

4.88 from 90 votes (75 ratings without comment)

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Sandi says:

    Is there any possibility of cooking these in the crock pot? I only have one small oven which is usually in use with the main entree. It looks delicious!!

    1. Kristin Maxwell says:

      Hi Sandi, I haven’t tested this recipe in a slow cooker, but I imagine it could work. I wouldn’t expect the same texture and it obviously wouldn’t brown though. I would worry that it might get too soggy. Maybe try something like a Stove Top Chicken Breast as your main entree so your oven would be freed up?

  2. Stephanie says:

    Hi Kristin, I haven’t tried this recipe yet but it looks very yummy!!
    I just had a question. Can I put the potatoes in the freezer & make it the same day? Just wondering, in case I don’t have time to do it overnight.

    1. Kristin Maxwell says:

      Hi Stephanie, I haven’t tried putting them in the freezer, but just don’t let them actually freeze and you should be fine.

  3. Steve Vassil says:

    Do not use full salt quantities- too salty. This is an excellent recipe except it was way too salty.

    1. Marc says:

      Texture is great but agree with Steve, would use half a teaspoon of salt instead of 2 teaspoon.

  4. Mona D Ojeda says:

    This recipe is awesome very, very tasty and easy.👍 I have made it before and I will be making it for Christmas dinner.

    1. Kristin says:

      Thank you Mona! awesome feedback, thanks for stopping by.

  5. Megan Ziegler says:

    If using a 3 quart baking dish (rather than a 2 quart) should I add an additional 1/2 of all recipe ingredients? Or rather, half the measurements from the x3 recipe?

    1. Kristin Maxwell says:

      You could increase the ingredients by 50% is you want. Otherwise it will be a fairly shallow casserole. 🙂

  6. Nancy W says:

    Can you make this 2 days ahead?

    1. Kristin Maxwell says:

      Assuming it’s fully baked and then stored, I think it would probably be ok.

  7. JAC says:

    how unfortunate that you use Pinterest as a platform to promote your content then turn off the comments for users to review the recipe, give tips and tell what worked for them. I depend on those reviews vs. those on the creators site… bummer I had planned to try this.

    1. Kristin Maxwell says:

      I most definitely do not have comments turned off, seeing as how you were able to leave one. Pinterest is one of many platform, but they don’t own my content, I do.

      1. TK says:

        Jac meant comments on Pinterest. Often people can be blatantly honest on there & it can help with judging a recipe.

  8. Debra says:

    This looks like a delish dish. I Pinned this recipe a while back and put it on my menu to give it a try in the next week or so. Am I missing something? Why is the TOTAL TIME 10 hours hrs 45 minutes?

    1. Kristin Maxwell says:

      It’s a misprint – it should take about 45 minutes from start to finish.

  9. Laur says:

    Can I use frozen shredded hash browns?

    1. Kristin Maxwell says:

      Fresh would be best, but as long as they are completely thawed they should work.

    2. TK says:

      Did you try it with hash browns? I’d like to cut some corners during the holidays…was thinking of thawing and then wringing out the liquid.

      1. Kristin Maxwell says:

        As stated in the post: You can use thawed frozen hashbrowns in place of the baked potatoes, but the texture will not be as fluffy. Do be sure to that and ring out water as possible.

  10. Puni says:

    Can I substitute the potatoes for cauliflower?

    1. Kristin Maxwell says:

      That would be a completely different texture, so no, I wouldn’t substitute cauliflower.

  11. Patti says:

    Can I use Bob Evans mashed potatoes for this? We’re seniors and can’t stand and cook like we once did, we need shortcuts. Thank you.

    1. Kristin Maxwell says:

      Hi Patti, This recipe calls for fresh shredded mashed potatoes, so premade mashed potatoes would be a completely different ingredient and outcome. However, maybe you could add the cheese and sour cream to mashed potatoes and bake them? I think that would probably be similar.

  12. Karen Sachen says:

    What size casserole dish do you use?

    1. Kristin Maxwell says:

      It’s a 2-quart baking dish. (step 1)

  13. Kiy says:

    Any idea, even rough, as to how many cups of grated potatoes are in this? Potatoes here vary so much in size, depending on where we get them/time of year.

    1. Kristin Maxwell says:

      Hi Kiy, It’s roughly 2 1/2 to 3 pounds of potatoes.

  14. Jan says:

    Just delicious! I wouldn’t change a thing!

    1. Kristin says:

      Thank you Jan!

  15. Lori says:

    I have been searching for this recipe for nearly 30 years after having it at the Hilton with a steak dinner but never heard of “romanoff” ever. I stumbled on this recipe on fb and tried it. It is my ultimate favorite potato dish. My husband loves it and was bragging about how great it was at his job. Thank you so much! I’m making it again this week with our filet mignon dinner. These potatoes will compliment any signature entree.

    1. Adrienne - Yellow Bliss Road says:

      We are so glad you enjoyed it Lori! Thanks for stopping by.

  16. Mary Disterhoft says:

    Do you have directions for the InstantPot? I have an air fryer lid that I could bake them after being pressure cooked.

    1. Kristin Maxwell says:

      Hi Mary, sorry, no I don’t have an IP version.

  17. Pamela says:

    Can other types of potatoes be used instead of the russet?

    1. Kristin Maxwell says:

      I haven’t tested this with other types of potatoes yet, because russets are widely used for this recipe. That said, I would think that red potatoes or yukon golds would work.

  18. Maureen says:

    Your recipes are great.

    1. Kristin says:

      Thank you Maureen!

  19. Bobbi Kuehl says:

    2 tsp salt is too much!! I made the recipe as specified. Later I had to add more potatoes & sour cream to try & dilute the saltiness. I would think 1 tsp would be plenty.

    1. Deb says:

      Don’t you think that’s a matter of personal preference?

    2. Elissa says:

      This had so much potential but way way too much salt. It ruined the entire dish.

  20. Debra says:

    Haven’t tried it yet, but definitely will! Looks like the perfect make ahead dish for a dinner party! Thanks for sharing!

    1. Kristin says:

      You are so welcome Debra! Let us know here in the comments if you give a try.

  21. philomela arias says:

    yummy and delicious

    1. Kristin says:

      Thank you philomela!

  22. Lisa Maraday says:

    Would love this recipe

  23. Marchetta Blanton says:

    I haven’t had this dish in years it will be fun to serve it to my friends.

  24. Jan says:

    Made this last night! It was a hit. I used frozen hash browns since I had those in the freezer already. Yummy!

    1. Kristin says:

      That’s awesome Jan! Thanks for stopping by.

  25. CAROL ANN REDMON says:


    1. Kristin says:

      Awesome feedback Carol! Thanks for stopping by.

  26. Valorie says:

    Through accident I found sour cream in a Mexican grocery store. I loved it…it’s creamy, much less tart/sour than the American version. Obviously, the recipe was just that much better. 😆

    1. Kristin says:

      Nice! Love the feedback Valorie, thanks for stopping by.

  27. Tina Brothers says:

    Looks great

  28. Cathleen says:

    My husband really loved these potatoes. They were perfect with Crockpot cube steak, and BBQ’d chicken the next day.

    1. Kristin says:

      Nice! Love the feedback Cathleen, thanks for sharing.

  29. Karen says:

    Hello, this looks yummy!

    I wondered if you could grate raw potatoes? Then par-boil them in boiling water for a bit, drain, mix with the other ingredients and bake?

    1. Kristin Maxwell says:

      I’d worry that would add too much water to the mix and/or ake the potatoes too mushy.

      1. Sarah Babb says:

        I made these today and the flavor is great but because you cook the potatoes first they get mushy,at least for me, it’s super hard to not turn them into mashed potatoes casserole, I will make this again for sure but shred the potatoes first and then cook a little or use frozen hash browns… good recipe either way and definitely recommend

  30. Sharon says:

    I haven’t tried Potato Romanov yet but it looks amazing.

    1. Kristin says:

      Thank you Sharon!

  31. Janet says:

    Can this be made in a square pan in an air fryer??

    1. Kristin Maxwell says:

      I haven’t tested it in the air fryer so I couldn’t advise on proper cooking times.

  32. JBhou says:

    Wow! All the flavors you can imagine. The bite of the of sour cream and white cheddar is so good. Loved this. Can’t wait for leftovers. Definitely a steakhouse guilty pleasure.

    1. Kristin says:

      Love your comment! Thanks for stopping by.

  33. Elizabeth Morse says:

    Could you use hashbrown shreds for the potatoes?

    1. Kristin Maxwell says:

      Yes, you can use hash browns. Thaw them in the fridge first.

      1. Linda Arnold says:

        If using hash browns instead of baked potatoes, how many cups would I need?
        Thank you.

        1. Kristin Maxwell says:

          One large potato will yield 1 1/4 to 1 1/2 cups of shredded potatoes. So the full recipe will use roughly 4-4 1/2 cups.