Go Back

Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is a creamy shredded-potato casserole baked until bubbly with a golden cheddar crust. Whole russet potatoes are boiled, cooled, peeled, shredded, then folded into a sour cream and cheese mixture for a rich, fork-tender finish.
Print Recipe Pin Recipe
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: 480
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 3 lb russet potatoes Whole, unpeeled, boiled until just tender; cool completely before shredding.
Sour cream
  • 2 cup sour cream Use full-fat for the thick, creamy texture Romanoff is known for.
Shredded sharp cheddar
  • 1.5 cup shredded sharp cheddar Divided: 1 cup mixed in, remaining cup sprinkled on top for a browned crust.
Parmesan
  • 0.5 cup grated Parmesan Added to the creamy base for savory depth.
Green onions
  • 4 green onions Sliced; fold into the sour-cream mixture.
Butter
  • 0.25 cup butter Melted and mixed into the casserole base.
Salt
  • 1.5 tsp salt Season the creamy potato mixture.
Black pepper
  • 0.5 tsp black pepper Add warmth and balance to the cheese and sour cream.
Garlic powder
  • 0.5 tsp garlic powder Seasoning for savory, steakhouse-style flavor.
Fresh chives
  • 1 fresh chives Chopped or snipped for garnish before serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and prep the potatoes
  1. Boil whole unpeeled russet potatoes for 20-25 minutes until just tender, then cool completely.
  2. Peel the cooled potatoes and shred them so they fold easily into the creamy mixture.
Assemble the casserole
  1. Preheat the oven to 350°F, then butter a 9x13-inch baking dish.
  2. Mix sour cream, 1 cup shredded sharp cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder until evenly combined.
  3. Gently fold the shredded potatoes into the sour cream mixture to coat thoroughly.
  4. Spread the mixture into the baking dish, then top with the remaining shredded cheddar.
Bake and serve
  1. Bake at 350°F for 40-45 minutes until hot and golden on top, with bubbling at the edges.
  2. Garnish with fresh chives and serve.

Notes

For the best shredding and texture, let the boiled potatoes cool completely before peeling and shredding—warm potatoes can turn the casserole gummy. Store leftovers covered in the refrigerator for up to 4 days; reheat in a 350°F oven until hot. Freezing is not recommended because the creamy base can separate after thawing. For a lighter version, swap half the sour cream for plain Greek yogurt to keep the tang while reducing fat.