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Steakhouse Potatoes Romanoff

My potatoes Romanoff is an ideal dish for big holiday gatherings since you can make it the day before and bake it when needed. Featuring shredded baked russet potatoes and sweet shallots fluffed up with sour cream and lots of Cheddar cheese, this delicious potato casserole is the perfect side dish for any cut of steak. Chef John Schenk taught me how to make this special potato gratin ten years ago at his restaurant Strip House in Las Vegas.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 10 hours 5 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3068 kcal

Equipment

  • 1 Baking Sheet For baking the russet potatoes
  • 1 Aluminum Foil For wrapping individual potatoes during baking
  • 1 Box Grater For shredding baked and chilled potatoes
  • 1 Large Mixing Bowl For combining all potato casserole ingredients
  • 1 Casserole Dish For assembling and baking the Romanoff potatoes

Ingredients
  

Main

  • 1 teaspoon butter or as needed
  • 3 large russet potatoes scrubbed
  • ¼ cup minced shallots
  • 3 teaspoons kosher salt
  • ½ teaspoon freshly ground white pepper
  • 1 pinch cayenne pepper or to taste
  • 2 ½ cups grated sharp white Cheddar cheese
  • 1 ¾ cups sour cream

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet. Dotdash Meredith Food Studios
  • Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes. Dotdash Meredith Food Studios
  • Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
  • Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.
  • Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Dotdash Meredith Food Studios
  • Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Dotdash Meredith Food Studios
  • Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly. Dotdash Meredith Food Studios
  • Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes. DOTDASH MEREDITH FOOD STUDIOS 

Notes

This Potatoes Romanoff is a perfect make-ahead dish for efficiency in a professional kitchen or for large-scale events; preparing it the day before allows flavors to meld and simplifies service. The crucial step of chilling the baked potatoes completely ensures a firm texture for easy, clean shredding with a box grater. While the recipe calls for leaving the skin on, for a finer texture and presentation, consider peeling after baking and chilling. When combining the sour cream, do so gently and briefly to avoid overworking the potato mixture, which can lead to a gluey or pasty consistency. For an elevated flavor profile, consider adding a whisper of finely minced garlic to the shallots, or a touch of smoked paprika to the seasoning mix. A sprinkle of fresh chives or finely chopped parsley just before serving can add a vibrant color contrast and fresh aromatic finish.