Best 11 Potatoes Romanoff Recipes

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Potatoes Romanoff is a classic side dish that is sure to impress. This dish features tender potatoes cooked in a rich and creamy sauce made with butter, sour cream, and Parmesan cheese. It is a versatile dish that can be served as a main course or a side dish. Potatoes Romanoff can be prepared in a variety of ways, but the most popular method involves baking the potatoes until they are tender and then tossing them in the creamy sauce. No matter how you choose to prepare them, Potatoes Romanoff are sure to be a hit at your next dinner party or potluck.

Let's cook with our recipes!

STEAKHOUSE POTATOES ROMANOFF



Steakhouse Potatoes Romanoff image

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

1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
2 shallots
3 teaspoons kosher salt
½ teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2 ½ cups grated sharp white Cheddar cheese
1 ¾ cups sour cream

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



Potatoes Romanoff image

Delicious easy potato casserole! Kids love it.

Provided by Raquel

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 12

Number Of Ingredients 4

10 baking potatoes, peeled, cut into large pieces
1 pint sour cream
6 green onions, chopped
1 pound processed cheese, cubed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
  • In a 9 x 13 inch casserole dish combine potatoes, sour cream, green onions and processed cheese.
  • Bake in preheated oven for 30 minutes, or until heated through.

Nutrition Facts : Calories 346.7 calories, Carbohydrate 37.1 g, Cholesterol 47.1 mg, Fat 17.7 g, Fiber 3.1 g, Protein 11 g, SaturatedFat 10.7 g, Sodium 508.1 mg, Sugar 4.4 g

DILL POTATOES ROMANOFF



Dill Potatoes Romanoff image

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

2 cups cubed red potatoes
2/3 cup 1% cottage cheese
1/3 cup sour cream
1 tablespoon all-purpose flour
1 tablespoon dried minced onion
1/8 to 1/4 teaspoon dill weed
1/8 teaspoon salt
1/4 cup shredded cheddar cheese

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 :

POTATOES ROMANOFF



Potatoes Romanoff image

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

4 potatoes, quartered
2 tablespoons butter
1 cup sour cream
4 whole green onions, sliced
1 1/4 cups cheddar cheese, shredded
1 teaspoon salt
1/8 teaspoon black pepper
paprika, to taste

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.

BABUSHKA'S POTATOES ROMANOFF



Babushka's Potatoes Romanoff image

Very delicious, rich and filling. An old Russian woman gave me this recipe many years ago. Guests request this regularly.

Provided by sassafrasnanc

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

6 large potatoes, boiled and cubed
2 cups cottage cheese
1 cup sour cream
1 teaspoon salt
1 onion, chopped
1 cup sharp cheddar cheese, grated
1/2 teaspoon Hungarian paprika

Steps:

  • Combine potatoes, cottage cheese, sour cream, salt and onions in casserole dish.
  • Sprinkle grated cheese and paprika.
  • Bake 30 minutes at 350 degrees.

Nutrition Facts : Calories 522.4, Fat 17.8, SaturatedFat 11.1, Cholesterol 47.1, Sodium 831.1, Carbohydrate 70.2, Fiber 8.4, Sugar 4, Protein 22.3

NEW POTATOES ROMANOFF



New Potatoes Romanoff image

Make and share this New Potatoes Romanoff recipe from Food.com.

Provided by _Pixie_

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups small new potatoes, cleaned
6 ounces extra-old white cheddar cheese, grated
1 cup sour cream (works with lowfat)
1 red onion, finely chopped
1/2 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
1 teaspoon paprika
2 cloves garlic, minced

Steps:

  • Preheat oven to 350 degrees F.
  • Combine all ingredients and cook in a casserole dish for 25-30 minutes or until potatoes are tender.

SUPER POTATOES ROMANOFF



Super Potatoes Romanoff image

If you love sour cream and cheddar cheese you will really enjoy this recipe. Note: You have to chill overnight or at least 12 hours before baking this dish-it makes all the difference. Preparation time includes time to boil potatoes.

Provided by SweetFuzion

Categories     < 4 Hours

Time 1h40m

Yield 1 casserole, 10 serving(s)

Number Of Ingredients 8

6 large potatoes
2 cups sour cream
1 1/2 cups sharp cheddar cheese, grated
1 bunch green onion, thinly sliced
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
paprika (to garnish)

Steps:

  • Cook potatoes in jacket until tender. Let cool slightly and peel then shred into a large bowl.
  • In a seperate bowl combine sour cream, green onions, 1 Cup of the shredded cheddar, salt, pepper, and 1/4 tsp paprika.
  • Gently mix the potatoes and the sour cream mix until combined and transfer to a lightly sprayed 2 quart casserole-I actually use a 9x13 dish.
  • Sprinkle with remaining cheese, dust with paprika, and cover.
  • PUT IN FRIDGE OVERNIGHT!
  • Bake at 350 degrees uncovered for 30-40 minutes.

Nutrition Facts : Calories 341.4, Fat 15.5, SaturatedFat 9.6, Cholesterol 38, Sodium 493.7, Carbohydrate 41.8, Fiber 5.2, Sugar 2.2, Protein 10.4

STRIP HOUSE POTATOES ROMANOFF



Strip House Potatoes Romanoff image

Number Of Ingredients 6

2 pounds russet potatoes
3/4 cup minced shallots
2 1/2 cups white cheddar cheese
2 teaspoons kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups sour cream

Steps:

  • Preheat an oven to 425ºF.
  • Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
  • The next day, preheat the oven to 350ºF.
  • Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.
  • Transfer the potato mixture to a 1 1/2-quart gratin dish; do not compress. Sprinkle the remaining 3/4 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes. Serves 6.

TASTY ONE-PAN POTATOES ROMANOFF WITH BEEF AND VEGGIES



Tasty One-Pan Potatoes Romanoff With Beef and Veggies image

Makes a quick, easy and tasty one-pan meal, start to finish is about 30 minutes-- perfect comfort food for busy weeknights! Surprisingly good. Adapted from recipe found on the box of au gratin potatoes.

Provided by BecR2400

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 5

3/4 lb ground beef (or leftover beef tips)
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (5 1/4 ounce) package au gratin potatoes
2 cups boiling water
1 1/2 cups cooked vegetables, of your choice (optional-, mixed veggies or green beans are good!)

Steps:

  • Brown meat in 10-inch skillet; drain off excess fat.
  • Add potato slices and cheese sauce mix.
  • Stir in cream of mushroom soup and boiling water.
  • Simmer for 20 minutes or until slices are tender, stirring occasionally.
  • Stir in the veggies and serve. Makes 6 to 8 (1/2 cup) servings.

POTATOES ROMANOFF



Potatoes Romanoff image

A family favorite for 30 years, fast, easy and tastes like a baked potato! Enjoy!

Provided by Tamara Minck

Categories     Potatoes

Number Of Ingredients 8

1/2 stick unsalted butter
1 pkg frozen hash brown potatoes, cubed ones
salt and pepper
1 pt sour cream
1 bunch green onions, chopped small
2 c medium cheddar cheese, shredded
OPTIONAL
1 lb bacon, diced and crisped

Steps:

  • 1. Pre-heat oven to 350 degrees. Melt butter in 9 x 13 inch pan in oven, about ten minutes. Add potatoes, salt and pepper to melted butter and mix well. Cover with foil and bake for 30 minutes.
  • 2. Remove from oven and add sour cream, cheese,green onions and bacon(if using). Mix well and return to oven for additional 30-45 minutes, uncovered.

POTATOES ROMANOFF



POTATOES ROMANOFF image

Categories     Potato

Number Of Ingredients 6

3 whole Large Russet Potatoes, Unpeeled
¾ cups Minced Shallots
2-½ cups Grated White Cheddar Cheese, Divided
2 teaspoons Kosher Salt
¼ teaspoons Freshly Ground Pepper
1-½ cup Sour Cream

Steps:

  • Preheat oven to 425 degrees F. Wrap potatoes in aluminum foil. Bake potatoes on a pan in the oven until done, about an hour. Remove foil and let cool to room temperature. Put potatoes on a plate, cover with plastic wrap, and refrigerate overnight. Grate the chilled potatoes, including skins. You can use a large box grater or a food processor. (I like the food processor!) Transfer grated potatoes to a bowl and sprinkle in the shallots, 1 3/4 cup cheese, salt, and pepper. Use your hands to gently toss together. (I guess you could stir it too but you would miss all the fun. Go ahead, plunge those hands down in there!) Then fold in sour cream. Transfer mixture to a 1 1/2 quart gratin dish, making sure that you don't compress (or squash, or moosh, or squish) it! Sprinkle the remaining cheese on top. Bake at 350 degrees F until the top is golden brown, about 30 minutes. Serves 6.

Tips:

  • Use Yukon gold or Russet potatoes for the best results. These potatoes will hold their shape well and become tender when cooked.
  • Make sure the potatoes are cooked through before adding them to the sauce. You can test this by inserting a fork into the center of a potato. If the fork goes in easily, the potatoes are done.
  • Use a good quality caviar for the best flavor. If you are using imitation caviar, make sure it is made with real fish eggs, not just fish roe.
  • Add the sour cream and caviar to the sauce just before serving. This will prevent the sour cream from curdling and the caviar from losing its flavor.
  • Serve the Potatoes Romanoff immediately. This dish is best enjoyed when it is hot and creamy.

Conclusion:

Potatoes Romanoff is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it can be served as a side dish or a main course. If you are looking for a new and exciting way to enjoy potatoes, give Potatoes Romanoff a try. You won't be disappointed!

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