Potatoes Romanoff

Sharp cheddar, tangy sour cream, and tender, crispy-skinned potatoes make this Potatoes Romanoff casserole a decadent side dish that will steal the show.  

– 3 large russet potatoe – 1 small shallot  – 2 cups sharp cheddar cheese  – 1½ cup sour cream – salt and pepper – 1 tablespoon butter – 2 tablespoons chive



Heat oven to 400°℉. Prick the potatoes several times with a fork and bake on the oven rack for an hour until cooked through and crispy.

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Please allow them to completely cool down. Pictures of the process that demonstrate how to make potatoes romanoff. 

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Gradate the potatoes into a large mixing bowl after they cool. Potato romanoff process shots.

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Mix in diced shallot, shredded cheddar, sour cream, and a pinch of salt and pepper. Mix everything gently until well combined. 

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Potato romanoff process shots. Lower the oven temperature to 350℉ (175℃). Butter a baking dish and add potatoes. 

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Spread it evenly and add the reserved cheese. Bake until the top is golden and bubbly, 30–35 minutes.

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Potato romanoff process shots. Remove the dish from the oven and cool slightly. Sprinkle chopped chives on top before serving.

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