Potatoes Romanoff Recipe

If you’re searching for the ultimate crowd-pleaser, look no further than Potatoes Romanoff! This deeply creamy, cheesy, and fluffy potato casserole is pure comfort in every bite—perfect for holidays, potlucks, or anytime you want something truly special.

Ingredients You’ll Need

Every ingredient in Potatoes Romanoff works hard to deliver those signature flavors and textures. There are only a few, but they each bring richness, depth, or silky deliciousness to the table—don’t skimp, because this casserole is all about big flavor from simple essentials!

• Large Russet Potatoes: Baking and then chilling the potatoes overnight is the secret to that tender, fluffy shred—plus, keeping the skins on adds earthiness and texture.
• Salted Butter: Classic and creamy, butter is used for sautéing and infuses everything with irresistible richness.
• Shallot: A bit more subtle than onion, shallots add a mellow sweetness and gentle aromatic layer that complements the cheese.
• Garlic: Just one clove wakes up the entire casserole with its punchy savoriness—don’t skip it!
• Salt & Black Pepper: The basic seasoning duo for bringing all the flavors into focus.
• Sour Cream: Full-fat sour cream is the magic ingredient, delivering the velvety, tangy backbone you expect from Potatoes Romanoff.
• Sharp White Cheddar Cheese: The star cheese, freshly shredded for maximum melt and vibrant flavor.
• Parmesan Cheese: A final flourish of parmesan adds a nutty, golden crust to every bite.

Variations

The beauty of Potatoes Romanoff is how forgiving it is—feel free to tailor the cheese blend, swap aromatics, or even lighten it up based on cravings or any ingredient you happen to have on hand!

• Add Bacon or Ham: Sauté some chopped bacon pieces or ham with the shallots for a smokier, meatier twist.
• Switch Up the Cheese: Use aged Gruyère, Swiss, or smoked gouda for a bolder or more mellow personality—anything that melts well will work.
• Make It Vegetarian-Friendly: Swap parmesan for a rennet-free hard cheese for a fully vegetarian dish.
• Lighter Version: Use Greek yogurt in place of some (or all) of the sour cream for a tangy, lighter feel that still brings plenty of creaminess.

How to Make Potatoes Romanoff

Step 1: Bake and Cool the Potatoes

Begin by baking your russet potatoes (either the night before or a full day ahead) and chilling them in the fridge overnight. This step is truly key. Chilled potatoes are easier to shred and hold their texture, ensuring that signature fluffiness rather than a gluey mash. Don’t peel them—you want all the earthy flavor the skins bring!

Step 2: Sauté the Shallots and Garlic

In a small skillet, gently melt the salted butter over medium-low heat, then add the diced shallot. Sauté until the shallots turn soft and translucent, about four minutes—be gentle and slow to draw out their sweetness. Stir in the minced garlic for just 30 seconds, until fragrant, then remove the pan from the heat immediately.

Step 3: Grate the Potatoes

Using a box grater or the grating disc of your food processor, coarsely grate the chilled potatoes right over their skins. You want chunky shreds, not mush. This step guarantees the light, almost soufflé-like bite that makes Potatoes Romanoff so crave-worthy.

Step 4: Mix the Base

In a large mixing bowl, combine the sour cream, salt, black pepper, 2 cups of your freshly shredded cheddar, and the buttery sautéed shallot and garlic. Stir together until it looks creamy and inviting. Tip: Make sure everything is evenly combined before adding in the potatoes so you don’t break up those beautiful shreds.

Step 5: Fold in the Potatoes

Gently fold the shredded potatoes into the creamy cheese mixture, working just until everything is coated—handle this step lovingly to avoid smashing the potatoes. You’ll see pretty flecks of skin, melting cheese, and those golden shallots throughout. That’s exactly what you want!

Step 6: Assemble and Bake

Lightly pile the potato mixture into a greased 2-quart baking dish—don’t press it down, just fluff it in. Top with the remaining cheddar and all the parmesan. Bake at 375°F for 25–30 minutes, until bubbling at the edges and golden brown on top. Let it cool for just a few minutes before diving in, if you can possibly resist!

How to Serve Potatoes Romanoff

Garnishes

For that professional (and ultra-inviting) finish, sprinkle Potatoes Romanoff with a handful of thinly sliced chives or fresh parsley just before serving. If you adore a little extra bite, a scattering of finely sliced green onions or a dusting of smoked paprika make gorgeous toppers, too.

Side Dishes

This casserole’s creamy richness pairs beautifully with crisp, bright vegetables—think lemony green beans, roasted asparagus, or a simple green salad to cut through the decadence. It’s also sensational alongside roast meats, salmon, or even as part of a brunch board with eggs and smoked salmon for a real showstopper.

Creative Ways to Present

Potatoes Romanoff can be served family-style straight from your prettiest baking dish, or spooned into individual ramekins for extra elegance at special dinners. For the holidays, try using a ring mold to create perfect rounds for each plate—just lift away the mold right before serving for that “fine-dining” wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover Potatoes Romanoff keep amazingly well! Simply cover the baking dish tightly with foil or transfer to an airtight container. Store in the fridge for up to 3 days—fantastic for a quick reheat all week long.

Freezing

You can freeze Potatoes Romanoff for up to a month: let it cool completely, then wrap in a double layer of foil and pop the dish in your freezer. Thaw overnight in the fridge before reheating. For best texture, bake from thawed rather than from frozen.

Reheating

Warm leftovers, covered with foil, in a 350°F oven until heated through (about 20–25 minutes, depending on the size of your dish). For crispier cheese on top, uncover for the last few minutes. The microwave works, too—just note the potatoes will be slightly softer.

FAQs

Final Thoughts

This casserole truly is a celebration of everything we love about potatoes—rich, creamy, golden, and impossibly comforting. If you want to win hearts (and plenty of recipe requests), Potatoes Romanoff is your answer. Pull up a chair, scoop yourself a generous helping, and dig in—you’re in for a treat!

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