Steakhouse Potatoes Romanoff

Name: Steakhouse Potatoes Romanoff
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tsp Butter; 1 dash Cayenne Pepper; 3 whole Russet Potato; 3 tsp Salt; 0.25 cup Shallot; 2.5 cups Sharp White Cheddar Cheese; 1.75 cups Sour Cream; 0.5 tsp White Pepper

Side Dish 🥗 American High-Protein 💪Low-Carb Sugar-Free Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Steakhouse Potatoes Romanoff bakes shredded, chilled russets with sharp white Cheddar, tangy sour cream, and sweet shallots into a fluffy, rich casserole crowned with a golden crust. The contrast of tender potato and browned, cheesy top makes it a standout next to a grilled steak or on a holiday table. Comforting, savory, and elegantly simple.

Prep20 mins
Cook1 hr 45 mins
Serves8
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C).
2

Wrap each potato in aluminum foil and set them on a baking sheet. Using a small knife, poke holes in the potatoes.
3

Bake in the preheated oven until the potatoes are very tender and a knife slides in easily, about 1 hour and 15 minutes.
4

Let the potatoes cool to room temperature. Unwrap them and place on a plate. Cover the plate with plastic wrap and refrigerate until fully chilled, 8 hours to overnight.
5

Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
6

Shred the potatoes (skins on) into a large bowl with a cheese grater. Add shallots potatoes, salt, white pepper, and cayenne pepper, then toss with two forks until well combined.
7

Add Cheddar cheese and mix well. Gently fold in the sour cream until just combined.
8

Transfer the mixture to the prepared baking dish, mound it high, then pat it down very lightly.
9

Bake in the preheated oven until very hot and the top is browned, 30 to 35 minutes.