Potatoes Romanoff

updated Jul 18, 2023
Potatoes Romanoff

This cheesy and decadent steakhouse dish is perfect for steak dinners and for the holidays.


Prep20 minutes to 25 minutes

Cook1 hour 35 minutes

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potatoes romanoff in a baking dish
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

I could wax poetic about the beauty of potatoes endlessly. What did we do to deserve the gift of this endlessly versatile vegetable? Mashed, baked, or fried; whole, sliced, or diced. You name it! Potatoes Romanoff is sort of like the bougie aunt of hash brown casserole. It’s decadent and cheesy (which are two of my favorite words).

To make this cheesy masterpiece, you bake potatoes whole and then let them cool off in the refrigerator overnight. The next day you shred the potatoes up (skins and all) and mix them with shallots, garlic, sour cream, and sharp white cheddar cheese. Pour the mixture into a casserole dish, sprinkle some more white cheddar on top, and then pop them back in the oven. Just like that, you’ve got yourself some potatoes romanoff.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Russet potatoes work best in this recipe, and if you happen to have some leftover baked potatoes on hand, you’re already halfway there. This is the perfect side dish for your steak dinners, and also a wonderful addition to the table on holidays when you’re looking for a slightly fancier potato dish and serving a crowd.

Potatoes Romanoff

This cheesy and decadent steakhouse dish is perfect for steak dinners and for the holidays.

Prep time 20 minutes to 25 minutes

Cook time 1 hour 35 minutes

Serves 8

Nutritional Info


  • 2 pounds

    russet potatoes (3 large or 4 medium)

  • 1

    large shallot (about 2 ounces)

  • 2 cloves


  • 1 tablespoon

    unsalted butter

  • 10 ounces

    sharp cheddar cheese, preferably white

  • 1 1/2 cups

    sour cream

  • 2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper


  1. Arrange a rack in the middle of the oven and heat the oven to 425ºF.

  2. Scrub and then wrap 2 pounds russet potatoes individually in aluminum foil. Pierce each potato all over with a fork. Place the potatoes directly on the oven rack and bake until knife-tender, about 1 hour. Let cool to room temperature, then refrigerate still wrapped in foil for at least 8 hours or overnight.

  3. Heat the oven again to 425ºF. Meanwhile, finely chop 1 large shallot (about 1/2 cup) and 2 garlic cloves (about 1 1/2 teaspoons). Melt 1 tablespoon unsalted butter in a medium frying pan over medium heat. Add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until very tender, 1 to 2 minutes more. Scrape into a large bowl.

  4. Unwrap the potatoes and grate unpeeled on the large holes of a box grater into the bowl. Tear any large pieces of the potato skin up into smaller pieces.

  5. Grate 10 ounces sharp cheddar cheese (about 2 1/2 cups). Add 1 1/2 cups of the cheese to the bowl and reserve the remaining for topping. Add 1 1/2 cups sour cream, 2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the potatoes and gently stir together with a spatula until well-combined.

  6. Transfer the mixture into a 7 or 8x11-inch or other 2-quart baking dish and spread into an even layer. Sprinkle with the reserved 1 cup cheese.

  7. Bake until heated through, golden-brown, and the cheese on top is bubbling, about 30 minutes. If the top isn’t as browned as you’d like, broil on high for 2 to 3 minutes. Let cool for 15 minutes before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.