Indulge in the ultimate comfort food experience with our Steakhouse Potatoes Romanoff recipe. These potatoes are the epitome of decadence, featuring a harmonious blend of shredded russet potatoes, tangy sharp white Cheddar cheese, and a hint of shallots, all enveloped in creamy sour cream. Baked to perfection until golden brown and irresistibly crispy on top, this dish is sure to steal the spotlight at any meal.
In our cozy little kitchen, Steakhouse Potatoes Romanoff have earned a special place in our hearts. It all began when my husband took me out for a romantic dinner at a local steakhouse, where we were introduced to this heavenly side dish. From the first bite, we were hooked! Determined to recreate the magic at home, we embarked on a culinary adventure together. After experimenting with various ingredients and techniques, we finally perfected our own version of this beloved recipe. Now, whenever we gather around the dinner table, these potatoes are always met with eager anticipation and satisfied smiles. They’ve become a cherished tradition in our household, reminding us of the joy of cooking and the simple pleasure of sharing a delicious meal with loved ones.
Why This Steakhouse Potatoes Romanoff Recipe Shines:
- Bursting with flavor: From the sharp tang of the white Cheddar cheese to the subtle heat of the cayenne pepper, every bite is a symphony of delicious flavors.
- Creamy and indulgent: Thanks to the generous amount of sour cream, these potatoes are luxuriously creamy and satisfyingly rich.
- Perfectly baked: Baked until golden brown and crispy on top, these potatoes boast a delightful contrast of textures that will have you coming back for seconds.
- Easy to make: With simple ingredients and straightforward instructions, this recipe is accessible to cooks of all skill levels.
- Versatile: Whether served as a side dish for a special occasion or enjoyed as a comforting weeknight dinner, these potatoes are sure to impress.
Ingredients:
- 1 teaspoon butter, for greasing
- 3 large russet potatoes, scrubbed
- ¼ cup minced shallots
- 3 teaspoons kosher salt
- ½ teaspoon freshly ground white pepper
- Pinch of cayenne pepper, to taste
- 2 ½ cups grated sharp white Cheddar cheese
- 1 ¾ cups sour cream
Directions:
- Preheat the oven to 400°F (200°C) and grease a casserole dish with butter.
- Poke holes into the potatoes using a knife, then wrap each potato in aluminum foil and place on a baking sheet.
- Bake the potatoes in the preheated oven until very tender, about 1 hour and 15 minutes.
- Let the potatoes cool to room temperature, then unwrap and refrigerate until completely chilled, ideally for 8 hours to overnight.
- Preheat the oven to 425°F (220°C).
- Leave the skin on the potatoes and use a cheese grater to shred them into a large bowl. Add the minced shallots and season with salt, white pepper, and cayenne. Toss until well combined.
- Add the grated sharp white Cheddar cheese and mix well. Gently fold in the sour cream until barely combined.
- Transfer the mixture to the prepared baking dish, piling it up high and patting it down lightly.
- Bake in the preheated oven until piping hot and the top is browned, about 30 to 35 minutes.
Notes:
- For a quicker preparation, you can use frozen shredded potatoes instead of fresh russet potatoes.
- Customize the level of heat by adjusting the amount of cayenne pepper to suit your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
