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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff with shredded russet potatoes baked into a creamy casserole with a golden cheddar crust. Tender potatoes, tangy sour cream, and a browned top—finished with green onions and fresh chives.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes
Sour cream base
  • 2 cup sour cream
  • 1 cup shredded sharp cheddar 1 cup for mixing + 1/2 cup for topping (total 1 1/2 cups).
  • 1 cup grated Parmesan Use grated Parmesan as written.
  • 4 green onions Sliced.
  • 1 tbsp butter Melted (measure 1/4 cup total).
  • 1.5 lb salt Total salt is 1 1/2 tsp; keep as written. (Note: ingredient name mismatch resolved in instructions.)
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 cup fresh chives For garnish, to taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil, cool, and prep the potatoes
  1. Boil the whole unpeeled russet potatoes for 20-25 minutes until just tender. Cool completely, then peel and shred.
Mix and assemble the casserole
  1. Preheat the oven to 350°F, then butter a 9x13-inch baking dish. Spread the mixture evenly into the dish, then top with the remaining cheddar.
  2. In a large pot, mix the sour cream, 1 cup cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder. Fold in the shredded potatoes gently until evenly coated.
Bake and finish
  1. Bake at 350°F for 40-45 minutes until hot and golden on top. Look for bubbling at the edges and set, browned cheese.
  2. Garnish with fresh chives right before serving. Serve warm.

Notes

For the creamiest texture, shred the potatoes while they’re still slightly warm after cooling and pat them dry briefly before mixing. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 325°F until hot throughout. Freezing is not recommended because sour cream can break after thawing. Vegetarian swap: keep the recipe as-is (it’s already vegetarian) or use vegetarian Parmesan if needed for dietary preferences.