Steakhouse Potatoes Romanoff
Steakhouse Potatoes Romanoff is a delicious potato casserole featuring shredded russet potatoes and shallots, ideal for holiday gatherings.
Equipment
- Oven
- Baking sheet
- Casserole Dish
- cheese grater
- plastic wrap
Ingredients
- 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).
- Wrap each potato in aluminum foil and place on a baking sheet. Use a small knife to poke holes in the potatoes.
- Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- 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.
- Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.
- Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.
Notes
You can use 1 ½ to 2 teaspoons of fine salt instead of kosher salt. Ground black pepper can be used instead of white.
Nutrition
Serving: 1servingCalories: 370kcalCarbohydrates: 29gProtein: 14gFat: 23gSaturated Fat: 14gCholesterol: 61mgSodium: 979mgPotassium: 732mgFiber: 3gSugar: 2gVitamin C: 29mgCalcium: 335mgIron: 2mg
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