Description
Potatoes Romanoff is a rich and creamy side dish made with shredded russet potatoes, sharp cheddar cheese, sour cream, and a hint of garlic and shallot. Perfectly baked to golden perfection, it’s a luxurious yet simple dish for any occasion.
Ingredients
Units
Scale
- 3 large russet potatoes, baked and cooled overnight in the fridge
- 3 tablespoons salted butter
- 1/4 cup diced shallot
- 1 clove garlic, minced
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups sour cream
- 2 1/2 cups freshly shredded sharp white cheddar cheese, divided
- 1/2 cup grated parmesan
Instructions
- Preheat oven to 375℉ and grease a 2 qt baking dish.
- In a small pan, melt the butter over medium-low heat and sauté the shallot until softened and translucent, about 4 minutes. Add the garlic and cook for an additional 30 seconds. Remove from heat.
- Using a box grater or food processor, grate the cooled baked potatoes with the skin still on.
- In a large mixing bowl, stir together the sour cream, salt, pepper, 2 cups of the cheddar cheese, and the sautéed shallot and garlic. Gently fold in the shredded potatoes until just evenly combined, trying to keep the shredded texture intact.
- Lightly pile the potato mixture into the prepared casserole dish and evenly top with the remaining cheddar and parmesan cheese.
- Bake for 25-30 minutes until golden brown.
Notes
- For the best texture, bake the potatoes ahead of time and let them cool overnight.
- Feel free to add a sprinkle of fresh herbs like parsley or chives on top for added flavor.
- If you’d like a slightly creamier texture, add a little more sour cream or a splash of milk.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg