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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.
Table of Contents
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.
How To Make Potatoes Romanoff
See recipe card below for ingredient quantities and full instructions.
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!
Recipe FAQs
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.
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!
Variations
- 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.
More Potato Recipes
- French Onion Mashed Potatoes
- Crockpot Cheesy Potatoes
- Easy Skillet Potatoes
- Homemade Loaded Potato Skins
- German Fried Potatoes (Bratkartoffeln)
Potatoes Romanoff
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Just delicious! I wouldn’t change a thing!
Thank you Jan!
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.
We are so glad you enjoyed it Lori! Thanks for stopping by.
Do you have directions for the InstantPot? I have an air fryer lid that I could bake them after being pressure cooked.
Hi Mary, sorry, no I don’t have an IP version.
Can other types of potatoes be used instead of the russet?
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.
Your recipes are great.
Thank you Maureen!
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.
Don’t you think that’s a matter of personal preference?
This had so much potential but way way too much salt. It ruined the entire dish.
Haven’t tried it yet, but definitely will! Looks like the perfect make ahead dish for a dinner party! Thanks for sharing!
You are so welcome Debra! Let us know here in the comments if you give a try.
yummy and delicious
Thank you philomela!
Would love this recipe
I haven’t had this dish in years it will be fun to serve it to my friends.
Made this last night! It was a hit. I used frozen hash browns since I had those in the freezer already. Yummy!
That’s awesome Jan! Thanks for stopping by.
AWESOME RECIPE!! TRY IT TODAY!! YOU WON’T BE DISAPPOINTED!!
Awesome feedback Carol! Thanks for stopping by.
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. 😆
Nice! Love the feedback Valorie, thanks for stopping by.
Looks great
My husband really loved these potatoes. They were perfect with Crockpot cube steak, and BBQ’d chicken the next day.
Nice! Love the feedback Cathleen, thanks for sharing.
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?
I’d worry that would add too much water to the mix and/or ake the potatoes too mushy.
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
I haven’t tried Potato Romanov yet but it looks amazing.
Thank you Sharon!
Can this be made in a square pan in an air fryer??
I haven’t tested it in the air fryer so I couldn’t advise on proper cooking times.
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.
Love your comment! Thanks for stopping by.
Could you use hashbrown shreds for the potatoes?
Yes, you can use hash browns. Thaw them in the fridge first.
If using hash browns instead of baked potatoes, how many cups would I need?
Thank you.
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.