Best 5 Potato Romanoff Recipes
Potato Romanoff is a delectable dish that combines the flavors of tender roasted potatoes, luxurious butter sauce, grated cheese, and minced onions. It is an elegant side dish or a hearty main course that will impress your family and friends. This dish originated in Russia in the 1800s and was originally made with beef or veal. Over time, the recipe evolved to include potatoes, and it became known as "Potato Romanoff."
Here are our top 5 tried and tested recipes!
STEAKHOUSE POTATOES ROMANOFF
They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
- Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
- Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
- Add shallots in with the 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 into the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g
POTATOES ROMANOFF
Being Irish, I do require potatoes as a regular part of my diet. I get tired of the same old thing, though, and this recipe changes things up a bit.
Provided by JackieOhNo
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Wash and quarter the potatoes. Place in a saucepan, cover with boiling water, and cook until tender. Drain and shred coarsley with a grater.
- In a bowl, combine shredded potatoes with sour cream, scallions, 2/3 cup sharp Cheddar cheese, salt, and pepper. Mix well and transfer to a shallow baking dish or pie plate (9-10 inches).
- Sprinkle remaining cheese over top. Dust with paprika.
- Bake, uncovered, at 350 degrees for about 40 minutes, or until golden.
- (If you would like to make this ahead of time, just add 10 minutes or so to the baking time if the unbaked potatoes are chilled.).
Nutrition Facts : Calories 289.6, Fat 16, SaturatedFat 10, Cholesterol 41.6, Sodium 370.4, Carbohydrate 27.5, Fiber 3.4, Sugar 1.5, Protein 10.1
POTATOES ROMANOFF
Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- In a large bowl combine the potatoes , onion, 1 1/2 cups of the cheese (reserve about a 1/2 cup of cheese for the top), and salt and freshly ground black pepper to taste.
- Gently fold in the sour cream until just combined.
- Butter a casserole dish, or individual ramekins , and spoon in the mixture. (You want as an irregular a surface as possible, with lots of nooks and crannies.)
- Top with the remaining cheese and bake in the oven for 25 to 30 minutes, until golden brown.
- Serve and enjoy.
Nutrition Facts : Calories 321 kcal, Carbohydrate 28 g, Cholesterol 56 mg, Fiber 3 g, Protein 11 g, SaturatedFat 10 g, Sodium 370 mg, Sugar 4 g, Fat 19 g, ServingSize 1 casserole (6 servings), UnsaturatedFat 0 g
POTATOES ROMANOFF
Make and share this Potatoes Romanoff recipe from Food.com.
Provided by Chef 313014
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper.
- Turn mixture into buttered 1 1/2 quart casserole. Sprinkle with remaining cheese and paprika.
- Bake uncovered at 350F for 40 minutes.
DILL POTATOES ROMANOFF
These tangy potato cubes, topped with cheddar cheese, can be mixed ahead and refrigerated until you're ready to bake them. Rita Deere of Evansville, Indiana likes to serve them with steak and green beans.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender. Drain and cool. , In a blender or food processor, puree the cottage cheese, sour cream and flour. Pour into a large bowl. Stir in the onion, dill and salt. Add the potatoes; toss gently. , Transfer to a shallow 3-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
Tips:
- Selecting the Right Potatoes: Choose firm, medium-sized potatoes with smooth skin and no blemishes. Yukon Gold or Russet potatoes are good options.
- Properly Boiling the Potatoes: Place the potatoes in a pot, cover them with cold water, and bring them to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork.
- Seasoning the Potatoes: While the potatoes are still hot, season them with salt, pepper, and butter. This will help them absorb the flavors better.
- Creating the Cheese Sauce: Use a good quality Swiss cheese for the cheese sauce. Gruyère or Emmental cheeses can also be used. Make sure the cheese is finely grated so that it melts smoothly.
- Adding the Onion and Garlic: Sauté the onion and garlic in butter until the onion is translucent. This will add flavor and aroma to the cheese sauce.
- Using a Double Boiler: If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water. This will help prevent the cheese sauce from curdling.
- Combining the Potatoes and Cheese Sauce: Gently fold the cooked potatoes into the cheese sauce until they are evenly coated. Be careful not to overmix, as this could break the potatoes.
- Baking the Potato Romanoff: Pour the potato mixture into a greased baking dish and top it with breadcrumbs and Parmesan cheese. Bake in a preheated oven until the top is golden brown and bubbly.
- Serving the Potato Romanoff: Let the Potato Romanoff cool for a few minutes before serving. Garnish with chopped parsley or chives for added flavor and color.
Conclusion:
Potato Romanoff is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its creamy cheese sauce, tender potatoes, and crispy breadcrumb topping, it's a crowd-pleaser that is perfect for any occasion. Whether you're looking for a quick and easy weeknight meal or an elegant dish for a special dinner party, Potato Romanoff is sure to impress. So, grab your ingredients and give this classic recipe a try today!
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