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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff are creamy shredded russet potatoes baked until hot and golden with a cheddar top. This Romanoff-style side uses sour cream, Parmesan, and green onions for a rich, casserole texture with tender shreds.
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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 potato base
  • 3 lb russet potatoes Use russets for a starchy, creamy shredded texture.
  • 2 cup sour cream Full-fat sour cream helps the sauce turn silky.
  • 1 cup shredded sharp cheddar Use 1 cup in the mix and keep the rest for the top.
  • 0.5 cup grated Parmesan Grates finely so it melts smoothly.
  • 4 green onions Slice and include for mild onion flavor.
  • 0.25 cup butter Melted butter adds richness to the mixture.
  • 1.5 tsp salt Season the sour-cream mixture.
  • 0.5 tsp black pepper Add for mild heat and depth.
  • 0.5 tsp garlic powder Season throughout the casserole.
  • 0.25 fresh chives for garnish Slice for a fresh finish right before serving.

Equipment

  • 1 sheet pan

Method
 

Boil and shred the potatoes
  1. Boil the russet potatoes (whole, unpeeled) for 20-25 minutes until just tender, then cool completely for shredding.
  2. Peel the cooled potatoes and shred them into bite-size shreds.
Make the creamy Romanoff mixture
  1. Preheat the oven to 350F and butter a 9x13-inch baking dish.
  2. Mix sour cream, 1 cup shredded sharp cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder until evenly combined.
  3. Gently fold the shredded potatoes into the sour-cream mixture so the shreds stay intact.
  4. Spread the mixture into the baking dish and top with the remaining shredded sharp cheddar.
Bake and finish
  1. Bake for 40-45 minutes, until hot and golden on top, then let it sit briefly for easier serving.
  2. Garnish with fresh chives and serve.

Notes

Pro tip: cooling the boiled potatoes completely before shredding prevents gummy texture and helps the casserole bake up creamy with distinct shreds. Store leftovers covered in the refrigerator up to 4 days; reheat in a 350F oven until warmed through. Freezing is not recommended for best creamy texture. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar, keeping the bake time the same.