Potatoes Romanoff

Potatoes Romanoff
kae71463/Flickr
Ratings
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 1 Casserole (6 Servings)
Nutritional Guidelines (per serving)
561 Calories
38g Fat
32g Carbs
23g Protein
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Nutrition Facts
Servings: 1 Casserole (6 Servings)
Amount per serving
Calories 561
% Daily Value*
Total Fat 38g 49%
Saturated Fat 21g 106%
Cholesterol 114mg 38%
Sodium 563mg 24%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 11%
Protein 23g
Calcium 656mg 50%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This great potato side dish recipe is adapted from one by Chef John Schenk from the Strip House in Las Vegas, NV. He calls it potatoes Romanoff, and says he learned it from his mother back in Buffalo, NY.
 

Ingredients

  • 2 pounds whole baked potatoes, grated or chopped small
  • 1/2 cup finely minced onions
  • 2 cups grated white cheddar cheese
  • 1 1/2 cup sour cream
  • salt and fresh ground black pepper to taste

Steps to Make It

  1. In a large bowl combine the potatoes, onions, cheese (reserve about a 1/2 cup of cheese for the top), and salt and fresh ground black pepper to taste.

  2. Gently fold in the sour cream until just combined.

  3. Butter a casserole dish, or individual ramekins, and spoon in the mixture. You want as an irregular surface as possible, with lots of nooks and crannies.

  4. Top with the remaining cheese and bake in a 350 F. oven for 25 to 30 minutes, until golden brown.