This creamy, cheesy, and irresistibly fluffy potato dish is the perfect comfort food!
Made with just seven simple ingredients, Potatoes Romanoff is a classic steakhouse side that’s effortless to make and pairs well with any meal.
Baked potatoes are grated, mixed with sharp cheddar, sour cream, and onions, then baked to golden perfection.
Make it ahead, bake when ready, and enjoy a dish so good, it might just steal the show!
For Potatoes Romanoff
- Baking Potatoes – Baked and chilled overnight for the perfect texture.
- Onion – Adds a subtle savory depth without overpowering the dish.
- Sharp Cheddar Cheese – Provides a rich, tangy flavor and gooey texture.
- Sour Cream – Makes the potatoes extra creamy with a slight tang.
- Kosher Salt & Black Pepper – Essential seasonings to enhance the flavor.
- Melted Butter – Adds richness and helps create a golden, crispy top.
Potatoes Romanoff – The Ultimate Twice-Baked Potato Casserole
Notes
Ingredients
- 1 large baking potato (1.5 - 2 lbs), scrubbed
- ¼ cup minced onion
- 1 ½ teaspoons kosher salt
- Freshly ground black pepper
- 1 cup grated sharp cheddar cheese
- 1 cup sour cream
- 2 tablespoons melted butter
Instructions
- Bake the Potatoes
- Preheat oven to 425°F.
- Pierce the potato all over with a fork and wrap it in foil.
- Bake for 1 hour, then refrigerate overnight (keep wrapped).
- Prepare the Casserole
- Grate the cold, baked potato (skin included) using a box grater.
- In a large bowl, gently mix the grated potato, minced onion, salt, pepper, cheese, and sour cream. (Use your fingers to avoid breaking up the potatoes too much.)
- Assemble
- Transfer the mixture to a small baking dish, mounding it slightly in the center.
- Drizzle melted butter over the top and sprinkle with extra salt and pepper.
- At this stage, the dish can be covered and refrigerated for up to two days before baking.
- Bake
- Preheat oven to 375°F.
- Bake uncovered for 30 minutes or until heated through and lightly golden on top.
- Chilled potatoes help maintain a fluffy texture—don’t skip this step!
- Flexible baking temperature: If making multiple dishes, you can bake at 350°F or 400°F—just ensure the casserole is hot and slightly crisp on top.
- Make ahead: Prep the casserole up to step 3 and refrigerate, then bake before serving.
Nutrition
Calories: 292kcal | Carbohydrates: 26g | Protein: 8g | Fat: 18g | Saturated Fat: 11g
Cholesterol: 29mg | Sodium: 130mg | Potassium: 284mg | Fiber: 2g | Sugar: 2g
Vitamin A: 231IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 0.3mg
1. Can I use leftover baked potatoes for this recipe?
Absolutely! Using leftover baked potatoes not only saves time but also enhances the dish’s flavor. Ensure they’re cooled and refrigerated overnight for optimal texture when grating.
2. Is it necessary to refrigerate the grated potatoes overnight?
Yes, chilling the grated potatoes overnight helps them firm up, making them easier to handle and resulting in a better texture for the casserole.
3. Can I prepare the casserole in advance and bake it later?
Definitely! Assemble the casserole up to the point of baking, cover, and refrigerate. When ready to bake, it may require an additional 10–15 minutes in the oven to heat through.
4. What type of cheese works best for this dish?
Sharp white cheddar is recommended for its rich flavor, but you can experiment with other cheeses like Gruyère or Monterey Jack to suit your taste.
5. Can I add other ingredients to customize the flavor?
Certainly! Feel free to incorporate sautéed garlic, caramelized onions, or herbs like chives to personalize the dish to your liking.
