Potatoes Romanoff
Posted August 4, 2023 by: Admin
Potatoes Romanoff is a timeless side dish that combines shredded potatoes, cheese, and sour cream. With an air of sophistication and yet incredibly easy to make, this dish is a delightful addition to any meal.
This recipe is an ideal way to utilize any remaining baked potatoes. It pairs beautifully with mains like bacon-wrapped dishes, which happen to be some of our favorites.
Ingredients
- 3 large russet potatoes baked and cooled overnight in the fridge
- 3 tablespoons salted butter
- ¼ cup diced shallot
- 1 clove garlic minced
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 ½ cups sour cream
- 2 ½ cups freshly shredded sharp white cheddar cheese divided
- ½ cup grated parmesan
Instructions:
1. Preheat the oven to 375℉ and generously grease a 2 qt baking dish.
2. In a small pan, melt the butter over medium-low heat. Add the shallots and sauté until they become translucent and fragrant.
3. In a large bowl, combine the shredded potatoes, cheese, and sour cream. Mix well to ensure all the ingredients are evenly distributed.
4. Add the sautéed shallots to the potato mixture and gently fold them in.
5. Transfer the mixture to the greased baking dish, spreading it out evenly.
6. Place the baking dish in the preheated oven and bake for approximately 35-40 minutes, or until the top is golden brown and the potatoes are cooked through.
7. Once baked, remove from the oven and let it cool slightly before serving.
8. Serve the delicious Potatoes Romanoff as a delightful side dish to complement any main course. Enjoy!
Notes
- The recipe states that this will make 6 servings, but at a holiday buffet where there are lots of sides, you could easily get 8-10 servings.
- Store leftovers in a covered container in the fridge for up to 5-6 days.
- To reheat, cover the leftovers with foil and reheat in a 350℉ oven until warmed.
- If your potatoes are dry when you reheat them, you can add a splash of milk or cream. I also like to add a little fresh shredded cheese on top before baking.
- Make a day in advance and just store in the fridge until ready to bake. Increase bake time to 45 minutes. If the top starts getting too brown, cover with foil.
