adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Steakhouse Potatoes Romanoff
Steakhouse Potatoes Romanoff
0 Likes
Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
605 minutes
Creamy shredded potatoes with tangy sour cream and sharp Cheddar cheese, perfect for holidays or alongside a juicy steak.
Ingredients:
  • 1 teaspoon butter, or as needed
  • 3 large russet potatoes, scrubbed
  • 0.25 cup minced shallots
  • 3 teaspoons kosher salt
  • 0.5 teaspoon freshly ground white pepper
  • 1 pinch cayenne pepper, or to taste
  • 2.5 cups grated sharp white Cheddar cheese
  • 1.75 cups sour cream
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C).
  • Use a knife to poke holes in the potatoes, then wrap each one in aluminum foil and place on a baking sheet.
  • Roast in the preheated oven until the potatoes are fork-tender, approximately 1 hour and 15 minutes.
  • Allow potatoes to cool to room temperature before unwrapping them and placing them on a plate. Cover with plastic wrap and refrigerate until completely chilled, for 8 hours or overnight.
  • Preheat the oven to 425°F (220°C) and generously butter a casserole dish.
  • Keep the potato skins on and grate them into a large bowl using a cheese grater. Mix in shallots, then season with salt, white pepper, and a touch of cayenne. Combine everything thoroughly by tossing with two forks.
  • Mix together sharp Cheddar cheese and blend until fully incorporated. Gently fold in sour cream until just combined.
  • Spoon the mixture into the baking dish, creating a lofty pile and gently patting it down.
  • Bake in the preheated oven until piping hot and golden brown on top, about 30-35 minutes.

Similar Recipes