Steakhouse Potatoes Romanoff: A Decadent Cheesy Classic
This cheesy and decadent steakhouse dish features chilled shredded russet potatoes mixed with sour cream and sharp white cheddar for the ultimate holiday side.
- Prep Time: 25 mins
- Cook Time: 1 hour 35 mins
- Total Time: 10 hours
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
2 pounds russet potatoes (3 large or 4 medium)
1 large shallot (about 2 ounces)
2 cloves garlic
1 tablespoon unsalted butter
10 ounces sharp white cheddar cheese
1 1/2 cups sour cream
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat oven to 425 Fahrenheit. Wrap pierced potatoes in foil and bake for 1 hour until tender.
2. Cool potatoes to room temperature, then refrigerate for at least 8 hours or overnight.
3. Preheat oven again to 425 Fahrenheit. Sauté chopped shallot and garlic in butter until soft.
4. Grate chilled potatoes (with skins) into a large bowl.
5. Add 1.5 cups cheese, sour cream, salt, pepper, and the sautéed aromatics. Stir gently.
6. Transfer to a 2-quart baking dish and top with remaining 1 cup of cheese.
7. Bake for 30 minutes until bubbling and golden brown. Let cool 15 minutes before serving.
Notes
Do not skip the overnight chilling step; it is vital for the texture.
Use a block of sharp white cheddar and grate it yourself for the best melt.
Leftovers stay fresh in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 scoop
- Calories: 412
- Sugar: 2g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 82mg