Potatoes Romanoff is a rich and creamy potato casserole that’s perfect for any gathering. This comforting side dish features shredded baked potatoes, sharp cheddar cheese, and a touch of sour cream, making it a delicious addition to any meal. Whether you’re serving it at a family dinner or a holiday feast, this recipe is sure to be a hit.
Ingredients:
3 large russet potatoes
1 cup finely chopped onion
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese (optional)
Chopped fresh parsley, for garnish
Directions:
Bake the Potatoes:
Preheat your oven to 425°F (220°C).
Wash the potatoes and prick them several times with a fork.
Bake the potatoes directly on the oven rack for 1 hour or until tender.
Let them cool completely, then refrigerate for at least 2 hours or overnight.
Grate the Potatoes:
Preheat the oven to 350°F (175°C).
Peel the cooled potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a large mixing bowl.
Combine Ingredients:
Add the finely chopped onion, shredded cheddar cheese, sour cream, salt, and black pepper to the grated potatoes.
Gently mix everything together until well combined.
Assemble the Casserole:
Transfer the potato mixture to a greased 9×13 inch baking dish.
Spread it out evenly and sprinkle the grated Parmesan cheese on top, if using.
Bake:
Bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
Serve:
Garnish with chopped fresh parsley before serving.
Serving Tips:
Temperature: Serve Potatoes Romanoff warm for the best flavor and creamy texture. If the casserole has been refrigerated, reheat it gently in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
Garnish: Garnish with freshly chopped parsley just before serving to add a pop of color and freshness.
Pairing: This casserole pairs beautifully with roasted meats, grilled chicken, or as a hearty side for a vegetarian meal. It also complements salads and steamed vegetables.
Portioning: For a more elegant presentation, use a large spoon to serve individual portions, or cut the casserole into squares and serve on plates.
Storage Tips:
Refrigeration: Store leftover Potatoes Romanoff in an airtight container in the refrigerator for up to 4 days. Make sure it is cooled to room temperature before sealing to prevent condensation.
Freezing: To freeze, place the cooled casserole in a freezer-safe, airtight container or wrap it tightly with plastic wrap and aluminum foil. It can be frozen for up to 2-3 months. For best results, freeze in individual portions for easier reheating.
Reheating: To reheat from frozen, thaw the casserole in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until heated through, which may take 25-30 minutes. You can also reheat individual portions in the microwave, though the texture may be slightly different.
Texture: The casserole may become slightly less creamy after freezing and reheating. If desired, stir in a bit of sour cream or milk to restore some of the original creaminess.
Related Recipes:
- Garlic Butter Chicken and Potatoes Skillet
- Ground Beef with Potatoes
- Roasted Garlic Butter Parmesan Potatoes
FAQs:
Can I use different types of cheese in Potatoes Romanoff?
Yes, you can experiment with different types of cheese! While sharp cheddar is traditional, you can use other cheeses like Monterey Jack, Gouda, or even a blend of your favorites. Just keep in mind that different cheeses may affect the flavor and texture of the casserole.
Can I make Potatoes Romanoff ahead of time?
Absolutely! You can prepare the casserole up to a day in advance. Assemble it, cover it tightly, and store it in the refrigerator. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking as directed.
Is there a way to make Potatoes Romanoff healthier?
Yes, there are a few substitutions you can make for a healthier version. Use reduced-fat sour cream and cheese, and consider adding some chopped vegetables like bell peppers or spinach to increase the nutritional value. You can also use Greek yogurt instead of sour cream for added protein and lower fat content.
Can I use unbaked potatoes for this recipe?
It’s best to use baked potatoes for this recipe to achieve the right texture and flavor. Baking the potatoes first makes them easier to grate and gives the casserole a creamy consistency. If you’re short on time, you can microwave the potatoes to cook them quickly before grating, but the flavor and texture might differ slightly.
Conclusion:
Potatoes Romanoff is a creamy, comforting side dish perfect for any occasion. Its blend of shredded baked potatoes, sharp cheddar cheese, and sour cream creates a rich and satisfying flavor that’s sure to please. Easy to make ahead and ideal for family gatherings, this casserole is a timeless favorite.
📖 Recipe:
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Potatoes Romanoff
- Total Time: 3 hours 50 minutes (including cooling and refrigerating time)
- Yield: 8 servings
- Diet: Vegetarian
Description
Potatoes Romanoff is a delectable potato casserole that’s rich, creamy, and perfect for any meal. Featuring tender, shredded baked potatoes combined with sharp cheddar cheese, sour cream, and a hint of onion, this dish is both comforting and flavorful. Ideal as a side dish for family dinners or special occasions, it can be customized with optional Parmesan cheese for an extra burst of flavor. Enjoy this classic recipe that’s sure to become a family favorite!
Ingredients
3 large russet potatoes
1 cup finely chopped onion
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese (optional)
Chopped fresh parsley, for garnish
Instructions
- Bake the Potatoes: Preheat the oven to 425°F (220°C). Wash and prick the potatoes with a fork. Bake directly on the oven rack for 1 hour or until tender. Cool completely, then refrigerate for at least 2 hours or overnight.
- Grate the Potatoes: Preheat the oven to 350°F (175°C). Peel and grate the cooled potatoes. Place the grated potatoes in a large mixing bowl.
- Combine Ingredients: Add chopped onion, shredded cheddar cheese, sour cream, salt, and black pepper to the grated potatoes. Mix gently until well combined.
- Assemble the Casserole: Transfer the mixture to a greased 9×13 inch baking dish. Spread evenly and sprinkle with grated Parmesan cheese if using.
- Bake: Bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
- Serve: Garnish with chopped fresh parsley before serving.
Notes
For a healthier version, use reduced-fat sour cream and cheese, or substitute Greek yogurt.
Make ahead by preparing the casserole up to a day in advance and refrigerating until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes (including initial baking and final baking)
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 250 kcal per serving
