Steakhouse Potatoes Romanoff with Sharp Cheddar

Steakhouse Potatoes Romanoff

Potatoes Romanoff is a creamy, cheesy casserole that still looks and feels like shredded potato—not mashed potatoes. Bake russets, chill them until firm, then grate them coarsely and fold them with sour cream, shallots, and sharp cheddar. The cold potatoes hold their shape during mixing, while a loose, uneven surface develops lightly browned cheese-topped peaks in the oven.

Lift generous portions onto plates rather than cutting the casserole into squares. Finish each serving with a little sliced green onion.

Ingredients for Potatoes Romanoff

• 3 pounds russet potatoes, about 4 to 5 large, scrubbed and dried (1,350g)
• 1 tablespoon unsalted butter, for the baking dish (15g)
• 1 1/2 cups sour cream (360g)
• 1 cup freshly grated sharp white cheddar (about 115g)
• 1 cup freshly grated sharp orange cheddar (about 115g)
• 2 medium shallots, finely minced, about 1/3 cup (50g)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 green onions, thinly sliced, for serving

Yield: 8 side-dish servings. Time: About 20 minutes active preparation, 1 hour 35 minutes to 2 hours baking, and at least 4 hours chilling.

How to Make Steakhouse Potatoes Romanoff

1. Bake the potatoes: Preheat the oven to 400°F (205°C). Prick the potatoes, place them on a baking sheet, and bake uncovered for 55 to 75 minutes. Start checking at 55 minutes: a skewer should reach the center without meeting a hard core, but the potatoes should still hold their shape.
2. Chill until firm: Let the potatoes stop steaming, then refrigerate them promptly until completely cold and firm, at least 4 hours or overnight. Warm potatoes are more likely to collapse when grated.
3. Prepare the binder: Preheat the oven to 350°F (175°C) and butter a shallow 9-by-13-inch baking dish. In a large bowl, combine the sour cream, shallots, salt, pepper, and 1 1/2 cups of the mixed cheddars. Reserve the remaining 1/2 cup cheese for the top.
4. Grate and fold: Grate the chilled potatoes, skins on, through the coarse holes of a box grater. A few soft chunks are fine. Gently fold them into the sour cream mixture just until coated. Taste a small amount and adjust the salt if needed; the cheddar will add saltiness.
5. Fill the dish: Transfer the mixture to the buttered dish without pressing it down. Leave the surface uneven and scatter the reserved white and orange cheddar over the peaks.
6. Bake uncovered: Bake for about 35 to 45 minutes, starting to check at 30 minutes. The edges should bubble, the center should be thoroughly hot, and the raised cheese-topped areas should have scattered golden-brown spots. Do not judge doneness by the browned top alone.
7. Rest and serve: Let the casserole rest for 5 to 10 minutes. Lift loose portions onto plates and scatter sliced green onion over each serving.

How to Keep the Potato Shreds Fluffy

Russets give this casserole a fluffier texture than waxier potatoes, but chilling is what helps the baked potatoes form distinct shreds. They do not have to sit overnight; they do need to feel cold and firm throughout before grating.

Use the coarse side of a box grater and fold only until the strands are coated. Vigorous stirring or packing the mixture into the dish makes the filling dense. A loose surface also gives the cheese small peaks to brown without forming a thick crust.

Make It Ahead and Adjust the Bake

Bake and chill the potatoes the day before assembly, or assemble the casserole, cover it, and refrigerate it overnight. If the assembled dish goes into the oven fully chilled, start checking around 40 minutes and allow about 45 to 55 minutes total. A deeper dish may also take longer. In either case, check that the center is hot before taking it out of the oven.

Serving and Storing

Serve loose portions alongside grilled steak, roast beef, roast chicken, or baked salmon. For a different shredded-potato casserole, try cheesy hashbrown casserole. If you prefer sliced potatoes, make cheesy au gratin potatoes.

Cover and refrigerate leftovers for up to 3 days. Reheat covered at 350°F until hot, then uncover near the end to refresh the top. Individual microwave portions will be softer. Freezing is possible, but it is not recommended if you want to preserve the distinct shreds; thawed potatoes may be soft or watery.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 350 calories, 12g protein, 20g fat, and 33g carbohydrates. Approximate values per 100g of finished casserole: 160 calories, 5g protein, 9g fat, and 15g carbohydrates. Values will vary with the ingredients used and moisture lost during baking.