Crafting the Perfect Steakhouse Potatoes Romanoff
A rich, creamy, and decadent potato casserole made with shredded baked russet potatoes, sharp Cheddar, and a tangy sour cream base, perfect for pairing with any premium cut of steak.
- Prep Time: 25 mins
- Cook Time: 1 hour 45 mins
- Total Time: 10 hours 10 mins
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
3 large Russet potatoes
1 teaspoon neutral cooking oil
1 3/4 cups full-fat sour cream
2 1/2 cups sharp white Cheddar cheese, freshly shredded
1/4 cup minced shallots
3 teaspoons Kosher salt
1/2 teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
1 teaspoon unsalted butter, softened, for preparing the casserole dish
Instructions
1. Prepare the oven to four hundred Fahrenheit. Poke holes into the potatoes, rub with oil, wrap individually in foil, and bake until very tender, about one hour and fifteen minutes.
2. Allow the potatoes to cool completely, then unwrap and refrigerate for a minimum of eight hours or overnight.
3. Prepare the oven to four hundred twenty-five Fahrenheit. Thoroughly butter a two-quart casserole dish.
4. Using a box grater, shred the chilled, skin-on potatoes into a large mixing bowl. Add the minced shallots, Kosher salt, white pepper, and cayenne. Toss gently with two forks to combine.
5. Add the shredded Cheddar cheese and mix lightly. Carefully fold in the sour cream until just combined, ensuring not to overmix the mixture.
6. Transfer the potato mixture to the prepared baking dish, mounding it and patting the surface very lightly to level.
7. Bake in the preheated oven until the casserole is piping hot and the top is deeply browned, approximately thirty to thirty-five minutes.
8. Remove from the oven and allow to rest for five to ten minutes before serving.
Notes
The chilling process is vital for the correct fluffy texture, so do not skip the overnight refrigeration of the baked potatoes.
For a smoother flavor, consider sautéing the shallots briefly in butter before adding them to the potato mixture.
If the top browns too quickly, cover the casserole loosely with foil for the remainder of the bake time.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 3g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Find it online: https://www.flavourrecipe.com/steakhouse-potatoes-romanoff/