Potatoes Romanoff
Indulge in the ultimate comfort food with this Potatoes Romanoff recipe, a rich and creamy baked potato casserole that’s perfect for gatherings or a cozy night in. Made with fork-tender russet potatoes, sharp cheddar cheese, tangy sour cream, and the savory bite of finely diced onions, this dish boasts an irresistible combination of flavors and textures. The unique step of grating baked, skin-on potatoes lends a delightful fluffy yet hearty texture, while the golden, bubbling cheesy crust adds a touch of decadence. Topped with a sprinkle of fresh chives for a pop of color and freshness, Potatoes Romanoff is both simple to prepare and guaranteed to impress. With a total cook and prep time of just over an hour, this side dish serves six and pairs wonderfully with roasted meats, poultry, or a crisp side salad. For potato lovers, this elevated casserole recipe is a must-try addition to your dinner repertoire!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2 cups (grated) Sharp cheddar cheese
- 1.5 cups Sour cream
- 1 medium (finely diced) Yellow onion
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 1 teaspoon Pepper
- 1 tablespoon (for greasing) Unsalted butter
- 2 tablespoons (chopped, for garnish) Chives
Instructions
Preheat your oven to 375°F (190°C).
Wash the russet potatoes thoroughly and leave the skins on. Wrap each potato in aluminum foil and bake on a baking sheet for about 60 minutes, or until they are fork-tender.
Let the baked potatoes cool completely (this can also be done the night before and stored in the refrigerator).
Using the large holes of a box grater, shred the cooled potatoes into a large mixing bowl. Do not peel the skins; the texture adds to the dish.
Add the grated cheddar cheese, sour cream, finely diced onion, garlic powder, salt, and pepper to the shredded potatoes. Fold the mixture together gently to avoid breaking up the potato shreds too much.
Grease a 9x13-inch baking dish with the unsalted butter.
Transfer the potato mixture into the prepared baking dish and spread it out evenly.
Bake the dish in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Remove the dish from the oven and let it rest for 5-10 minutes before serving.
Garnish with freshly chopped chives and serve warm.
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 5357 mg | 233% | |
| Total Carbohydrate | 241.7 g | 88% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 38.3 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2245 mg | 173% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 5250 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
