Potatoes romanoff is a potato based casserole where baked potatoes are shredded/grated and mixed with cheese and sour cream before being baked! This recipe is a great way to use up some leftover baked potatoes and if you don’t happen to have any on hand, you can bake a few the day before and let them chill in the fridge overnight. Onions and garlic are cooked in butter to season the dish but the main flavours come from the cheese and sour cream. Other than having to bake some potatoes the day before, this recipe is as easy to make as mixing everything, dumping it into a pan and baking it! You can prep this a day ahead either: by assembling a day ahead (store it in the fridge) and bake it, or by baking it a day ahead and re-warming it. This easy potatoes romanoff is the perfect side for any meal!
Potatoes Romanoff
A twice baked potato casserole with plenty of cheese and sour cream!
ingredients
- 3 pounds russet potatoes
- 2 tablespoons butter
- 1/2 cup shallot (or onion), finely diced
- 2 cloves garlic, chopped
- 2 1/2 cups cheddar cheese, shredded
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1 1/2 cups sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper (or black pepper)
directions
- Scrub the potatoes clean, pat dry, poke with a fork a few times, and bake in a preheated 400F/200C oven until cooked (205F-210F), about 60 minutes, before setting aside to cool, transferring to the fridge overnight, and shredding/grating.
- Melt the butter in a small pan over medium heat, add the shallot and cook until tender, about 5 minutes, before adding the garlic and cooking until fragrant, about a minute, and taking off the heat.
- Mix the shredded potatoes, butter, onion and garlic, cheddar cheese, parmesan, sour cream, salt and pepper.
- Place the potato mixture into a 8×8 inch baking pan and bake in a preheated 350F/180C oven until the sides are bubbling and the top is golden brown, about 40 minutes.
Option: Add 1 cup finely diced ham.
Option: Replace the onion and garlic with 1/2 teaspoon of onion powder and 1/2 teaspoon garlic powder and skip step 2.
Option: Use your favourite cheese or combination of cheeses!
Option: Replace 1 cup cheddar cheese with 4 ounces goat cheese, crumbled.
Option: Add 1 teaspoon rosemary, chopped!
Option: Garnish with chives, green onions, parsley, sour cream, etc.
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Hi, I’m making these for Thanksgiving. Do I need to peel the potatoes before grating or can I leave the peels on? Thank you.
You can peel them, though I generally leave the skins on and grating. Enjoy!