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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff are creamy shredded russet potatoes baked until hot and golden, with a cheesy cheddar crust. This Romanoff-style side dish uses sour cream and Parmesan for a rich, spoonable texture.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Russet potato
  • 3 lb russet potatoes Whole, unpeeled, then cooled, peeled, and shredded.
Creamy Romanoff mixture
  • 2 cup sour cream
  • 1 cup shredded sharp cheddar Use 1 cup for mixing, and the remaining for topping.
  • 0.5 cup grated Parmesan
  • 4 green onions Slice for mixing.
  • 0.25 cup butter, melted
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 tsp garlic powder
  • 0.25 fresh chives for garnish Chopped, for serving.
  • 0.5 cup shredded sharp cheddar Remaining cheddar for the top (in addition to the 1 cup used in the mix).

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Bring a Dutch oven of water to a boil and add the russet potatoes (unpeeled). Boil for 20-25 minutes until just tender, then cool completely.
  2. Peel the cooled potatoes and shred them into bite-size pieces for the casserole.
Assemble and bake
  1. Preheat oven to 350F and butter a 9x13-inch baking dish. This creates a nonstick surface for easy serving and browning.
  2. In a large bowl, mix sour cream, 1 cup shredded sharp cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder. Stir until evenly combined.
  3. Gently fold the shredded potatoes into the sour cream mixture until coated. Keep the shreds intact for a creamy, scoopable texture.
  4. Spread the mixture into the buttered baking dish and top with the remaining shredded cheddar. Make sure the top is covered for a golden crust.
  5. Bake for 40-45 minutes at 350F until hot throughout and golden on top. Look for bubbling edges and a browned, cheesy surface.
Finish and serve
  1. Remove from the oven and garnish with fresh chives. Serve warm from the baking dish.

Notes

For the best shredding texture, cool the boiled potatoes completely before peeling and shredding—warm potatoes can make the mixture gluey. Refrigerate leftovers in a sealed container up to 3-4 days; reheat covered at 325F until hot. Freezing is not recommended because sour cream can break and the potatoes may weep after thawing; for a dairy-light option, use plain Greek yogurt in place of sour cream for a similar tang and creaminess.