Go Back

Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff is a creamy shredded-potato casserole baked until hot, bubbly, and topped with a golden cheddar crust. It’s made by mixing sour cream, cheddar, Parmesan, and green onions, then baking in a buttered 9x13 dish for a rich, savory side.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

Steakhouse Potatoes Romanoff
  • 3 lb russet potatoes Use whole, unpeeled potatoes so they boil evenly and shred cleanly.
  • 2 cup sour cream Full-fat sour cream gives the best creamy texture.
  • 1.5 cup shredded sharp cheddar Divide—use 1 cup in the mixture and reserve 1/2 cup for topping.
  • 0.5 cup grated Parmesan Adds savory depth and helps the top brown.
  • 4 green onions Slice and fold into the creamy base.
  • 0.25 cup butter Melted butter for richness and to help brown the top.
  • 1.5 tsp salt Season the creamy mixture.
  • 0.5 tsp black pepper Add for warmth and contrast.
  • 0.5 tsp garlic powder Sprinkled throughout for even flavor.
  • fresh chives for garnish Slice and sprinkle on top just before serving.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Boil and prep the potatoes
  1. Boil the whole unpeeled russet potatoes for 20-25 minutes until just tender, then cool completely. Visual cue: they should yield to a fork but not break apart.
  2. Peel the cooled potatoes and shred them into bite-size strands. Visual cue: you should have an even, fluffy shred for a creamy casserole texture.
Assemble the casserole
  1. Preheat the oven to 350F and butter a 9x13-inch baking dish. Visual cue: the dish should be glossy with an even coating.
  2. Mix the sour cream, 1 cup cheddar, Parmesan, green onions, melted butter, salt, black pepper, and garlic powder until smooth and evenly combined. Visual cue: the mixture should look thick and uniformly speckled.
  3. Gently fold the shredded potatoes into the sour cream mixture. Visual cue: the potatoes should be fully coated without dry pockets.
  4. Spread the potato mixture into the buttered dish and top with the remaining cheddar. Visual cue: the surface should be covered with a layer of cheese ready to brown.
Bake and serve
  1. Bake at 350F for 40-45 minutes until hot and golden on top. Visual cue: the edges should bubble and the cheese should be browned and slightly crisp.
  2. Garnish with fresh chives and serve. Visual cue: bright green chive flecks should sit on top of the golden crust.

Notes

For the cleanest shredding and best texture, cool the boiled potatoes completely before peeling—warm potatoes can turn gummy. Refrigerate leftovers covered for up to 3 days; reheat in a 350F oven until hot. Freezing is not recommended because the creamy sour-cream texture can loosen. For a lighter option, use reduced-fat sour cream (and keep the cheese portions the same) to reduce richness without changing the method.