Go Back

Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is a creamy shredded potato casserole baked until hot and golden with a cheddar crust. Boiled potatoes are cooled, shredded, folded into a tangy sour-cream mixture, then baked in a buttered 9x13 pan until bubbly.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Creamy base
  • 2 cup sour cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.25 cup butter melted
Cheese
  • 1.5 cup shredded sharp cheddar divided
  • 0.5 cup grated Parmesan
Aromatics and garnish
  • 4 green onions sliced
  • 1 Fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Cook and shred the potatoes
  1. Boil the whole unpeeled russet potatoes for 20-25 minutes until just tender, using enough water to cover. Cool completely, peel, and shred into bite-size pieces.
Prep the baking dish
  1. Preheat the oven to 350F and butter a 9x13-inch baking dish. Use a thin, even coating so the casserole releases cleanly.
Mix the Romanoff base
  1. In a mixing bowl, combine sour cream, 1 cup shredded cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder. Stir until smooth and evenly seasoned.
Assemble
  1. Gently fold the shredded potatoes into the sour-cream mixture. Keep the shreds intact for a creamy, cheesy texture.
Bake
  1. Spread the potato mixture into the buttered baking dish and top with the remaining cheddar. Bake for 40-45 minutes until hot and golden on top.
Finish and serve
  1. Garnish with fresh chives and serve warm. Look for bubbling edges and a browned cheddar layer.

Notes

For best shredding, cool the boiled potatoes completely so they don’t turn gummy; shred by hand or with a box grater. Refrigerate leftovers in a covered container up to 3 days; reheat at 350F until steaming. Freezing is not recommended because the potatoes and sour cream can lose texture when thawed. For a lighter swap, use reduced-fat sour cream and 2% milk cheddar while keeping baking time the same.