Potatoes Romanoff

Potatoes romanoff
  • 60 mins
  • Prep: 30 mins,
  • Cook: 30 mins
  • Yield: 6 Servings

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.

Makes 6 Portions of Potatoes Romanoff

What You'll Need

  • 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

How to Make It

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. 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 surface as possible, with lots of nooks and crannies. Top with the remaining cheese and bake in a 350 degrees F.

oven for 25-30 minutes, until golden brown.

Nutritional Guidelines (per serving)
Calories 561
Total Fat 38 g
Saturated Fat 21 g
Unsaturated Fat 10 g
Cholesterol 114 mg
Sodium 563 mg
Carbohydrates 32 g
Dietary Fiber 3 g
Protein 23 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)