Potatoes Romanoff
User Reviews
5
Potatoes Romanoff
Description
This recipe starts by baking whole russet potatoes until their skins are crisp and interior cooked through. Once cooled, the potatoes are grated with the skins on to retain texture. The grated potatoes are combined with finely diced shallots, shredded sharp cheddar cheese, sour cream, and seasoning, blending creamy and savory flavors.
The mixture is transferred to a buttered baking dish, smoothed, and topped with reserved cheddar cheese. Baking at a moderate temperature melts the cheese topping to a golden brown and allows the casserole to become bubbly and warm throughout. The sprinkled chopped chives provide fresh color and a mild onion flavor in the final presentation.
Potatoes Romanoff can be served as a comforting side dish alongside meats or as part of a holiday meal. Russet potatoes provide a fluffy texture that contrasts with the rich, sharp cheddar, and sour cream adds moisture and tang. The dish benefits from properly cooled potatoes and cheese choices to balance flavor and consistency.
Ingredients
- 3 large russet potato
- 1 small shallot finely diced
- 2 cups cheddar cheese shredded, sharp
- 1½ cup sour cream
- salt to taste
- black pepper to taste
- 1 tablespoon butter for greasing the dish
- 2 tablespoons chives chopped, for garnish
Instructions
- Preheat your oven to 400°℉ (200℃). Prick the potatoes with a fork several times and bake directly on the oven rack for about an hour, or until they're cooked through and the skins are crispy. Allow them to cool completely.
- Once the potatoes have cooled, grate them (with the skin on) into a large mixing bowl.
- Add the diced shallot, shredded cheddar cheese (reserve a small amount for the topping), sour cream, and a good pinch of salt and pepper. Gently mix everything together until well combined.
- Lower your oven temperature to 350℉ (175℃). Butter a baking dish and add the potato mixture. Spread it out evenly, then top with the reserved cheese. Bake for about 30-35 minutes, or until the top is golden and bubbly.
- Remove the dish from the oven and let it cool slightly. Sprinkle the chopped chives over the top before serving.
Notes
- Russet potatoes are preferred for their fluffy texture; Yukon Gold can be used as an alternative.
- Let baked potatoes cool completely before grating to preserve texture and ease handling.
- Sharp cheddar gives a tangy taste; variations like Gruyère or a cheddar-mozzarella mix can be used for different flavors.
- Adjust salt and pepper according to preference, considering the saltiness from cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 433kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 77mg | 26% |
| Sodium | 274mg | 11% |
| Potassium | 888mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 839IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 351mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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