|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||10%|
|Total Sugars 4g|
|Vitamin C 12mg||60%|
|*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.|
Potatoes are so versatile, and as a side dish at dinnertime, they're pretty hard to beat. This recipe contains some basic ingredients you may already have on hand: russet potatoes, onions, cheddar cheese, and sour cream. Sounds like the makings of a great potato casserole, doesn't it?
This great potato side dish recipe is adapted from one by Chef John Schenk from the Strip House in Las Vegas. He calls it Potatoes Romanoff, and says he learned it from his mother back in Buffalo, NY. (You can call it Chef John's Potatoes Romanoff, if you like.) It starts with previously baked russet potatoes that get combined and fluffed up with sour cream and topped with cheese. Serve it alongside steak (naturally) or a whole roasted chicken.
Gather the ingredients.
Preheat oven to 350 F.
In a large bowl combine the potatoes, onion, 1 1/2 cups of the cheese (reserve about a 1/2 cup of cheese for the top), and salt and freshly 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 a surface as possible, with lots of nooks and crannies.)
Top with the remaining cheese and bake in the oven for 25 to 30 minutes, until golden brown.
Serve and enjoy.
- Bake the potatoes a day or two ahead of time. Keep the potatoes whole and wrapped in foil in the refrigerator until you are ready to prepare this dish.
- If you aren't going to cook the potatoes ahead of time, at least make sure that they are fully cooled after cooking, to make shredding easier.
How to Store and Freeze Potatoes Romanoff
Leftover potatoes Romanoff can be stored in the refrigerator in an airtight container for up to five days. Reheat in the microwave or in the oven (350 F) until completely hot.
You can also freeze this dish, wrapped well in foil or transferred to an airtight container, for three months. Defrost in the refrigerator and reheat, or reheat from frozen in a 350 F oven for 20 to 30 minutes, or longer if need be (especially if cooking from frozen).