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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff combines chilled, coarsely grated russet potatoes with sour cream, onion, and sharp cheddar in a baked casserole. A bubbly, lightly browned cheese topping finishes this classic American side dish.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Chilling and resting 4 hours 10 minutes
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 3 lb russet potatoes
For the casserole
  • 1 tbsp unsalted butter softened, for greasing
  • 1.5 cup sour cream
  • 0.5 cup yellow onion finely grated
  • 1.5 cup sharp cheddar cheese shredded
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the topping
  • 0.5 cup sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

Bake and chill the potatoes
  1. Heat the oven to 400°F.
  2. Bake the potatoes directly on the oven rack for 55 to 70 minutes, until a knife slides easily into the center.
  3. Cool the potatoes completely.
  4. Refrigerate them for at least 4 hours or overnight.
Assemble and bake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the butter.
  3. Peel and coarsely grate the chilled potatoes into a large bowl.
  4. Gently mix the potatoes with the sour cream, onion, 1 1/2 cups cheddar, salt, and pepper.
  5. Spread the mixture in the prepared dish.
  6. Sprinkle the remaining 1/2 cup cheddar over the top.
  7. Bake for 30 to 40 minutes, until hot throughout with bubbling edges and a lightly browned top.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, chill the potatoes completely before grating. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sour cream can change texture. For a lower-fat option, use reduced-fat sour cream.