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Steakhouse Potatoes Romanoff

Steakhouse Potatoes Romanoff are a creamy shredded potato casserole baked until hot and golden, finished with cheddar for a crisp top. The whole potatoes are boiled until just tender, then cooled, peeled, and shredded for a classic Romanoff texture.
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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
  

russet potatoes
  • 3 lb russet potatoes
sour cream
  • 2 cup sour cream
sharp cheddar
  • 1.5 cup shredded sharp cheddar divided, with 1 cup mixed into the base and remaining 1/2 cup for topping
parmesan
  • 0.5 cup grated Parmesan
green onions
  • 4 green onions sliced
butter
  • 0.25 cup butter melted
salt
  • 1.5 tsp salt
black pepper
  • 0.5 tsp black pepper
garlic powder
  • 0.5 tsp garlic powder
chives
  • 1 Fresh chives for garnish

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Boil and shred the potatoes
  1. Boil the whole unpeeled russet potatoes for 20-25 minutes until just tender, then cool completely. Visual cue: a fork should slide in with little resistance, and the potatoes should be fully cooled before shredding.
  2. Peel the cooled potatoes and shred them, keeping the shreds fairly small so they bake into an even layer. Visual cue: you should have fluffy, separate strands ready to fold into the cream mixture.
Assemble and bake
  1. Preheat the oven to 350F, and butter a 9x13-inch baking dish. Visual cue: the dish should have a thin, glossy coating for easy release.
  2. Mix sour cream with 1 cup shredded sharp 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 speckled with onion and cheese.
  3. Gently fold the shredded potatoes into the sour cream mixture. Visual cue: the shreds should be fully coated without turning into a paste.
  4. Spread the mixture into the baking dish and top with the remaining shredded sharp cheddar. Visual cue: the surface should look evenly covered with a light golden layer in spots.
  5. Bake for 40-45 minutes at 350F until hot and golden on top. Visual cue: bubbling edges and a browned cheddar crust indicate it’s done.
Finish and serve
  1. Garnish with fresh chives, then serve warm. Visual cue: bright green flecks on top add contrast against the golden cheese crust.

Notes

For the best texture, cool the boiled potatoes completely before shredding—this helps the casserole set instead of turning watery. Store leftovers in the fridge for up to 3 days; reheat covered in a 325F oven until hot. Freezing is not recommended because the creamy base can break after thawing. For a lighter option, swap sour cream for plain Greek yogurt (same amount) to keep it tangy while reducing fat.