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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is a creamy shredded potato casserole baked until hot and golden on top. Whole potatoes are boiled until just tender, cooled, peeled, shredded, then folded into a sour-cream-cheese mixture and finished with a cheddar crust.
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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 potatoes
  • 3 lb russet potatoes
Sour cream
  • 2 cup sour cream
Shredded sharp cheddar
  • 1.5 cup shredded sharp cheddar
Grated Parmesan
  • 0.5 cup grated Parmesan
Green onions
  • 4 green onions
Butter
  • 0.25 cup butter Melted before mixing.
Salt
  • 1.5 tsp salt
Black pepper
  • 0.5 tsp black pepper
Garlic powder
  • 0.5 tsp garlic powder
Fresh chives for garnish
  • 0.25 cup fresh chives Chopped or snipped for topping.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Boil, cool, and shred
  1. Boil the whole unpeeled potatoes for 20-25 minutes until just tender, then cool completely until no longer hot. Visual cue: you should be able to pierce the center easily but the potato should not fall apart.
  2. Peel the cooled potatoes and shred them, keeping shreds fairly even so they bake consistently. Visual cue: you’ll have fluffy strands that look like loose hash browns.
Assemble the casserole
  1. Preheat the oven to 350F, then butter a 9x13-inch baking dish. Visual cue: a thin sheen of butter should coat the bottom and corners.
  2. Mix sour cream, 1 cup cheddar, Parmesan, green onions, melted butter, salt, pepper, and garlic powder until smooth and evenly combined. Visual cue: the mixture should look creamy with evenly distributed onion and cheese bits.
  3. Gently fold the shredded potatoes into the sour-cream mixture until fully coated. Visual cue: no dry potato should remain visible.
  4. Spread the potato mixture into the baking dish, then top with the remaining cheddar. Visual cue: the surface should be evenly covered with a golden layer as it bakes.
Bake and finish
  1. Bake for 40-45 minutes at 350F until hot and golden on top. Visual cue: bubbling around the edges and a browned cheddar crust.
  2. Garnish with fresh chives and serve. Visual cue: bright green flecks on top right before serving.

Notes

For the best texture, cool the boiled potatoes completely before shredding so the casserole turns creamy instead of watery. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions until steaming hot. Freezing is not recommended because the sour-cream base can separate after thawing. For a lower-fat option, use light sour cream and reduce cheddar slightly while keeping the bake time the same.