This Steakhouse Potatoes Romanoff Recipe Is Kind of Famous Side Dishes Dinner Vegetables Vegetarian Gluten-free

Potatoes Romanoff has a history that begins in a restaurant called Strip House in Las Vegas with a chef named John Schenk. He created the cheesy potato casserole based on a recipe his mom made for him growing up. Think of an elevated steakhouse version of funeral potatoes. The popularity of the steakhouse recipe didn't just stay in Vegas, but is now known all across the U.S.

Raw shallots and white pepper elevate this gluten-free potato recipe to steakhouse status. When researching this recipe, one food blogger recommended sweating the shallots in butter before adding them to the mix. Personally, I like them added raw, but if you're not a big shallot fan, it does take the edge off. You could use chopped green onions in place of the shallots, if desired.

To make this potatoes Romanoff recipe you will need russet potatoes, shallots, kosher salt, white pepper, cayenne pepper, sharp white cheddar cheese and sour cream. That's it! Be sure to cook the potatoes the day before and refrigerate so they're cold when you prep the dish. The potatoes can be baked in the oven or in the microwave until tender.

Serve this easy potato casserole with steak, chicken, lamb, pork, seafood or whatever protein makes you feel like a winner.

Cuisine: American
Prep Time: 20 minutes 
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

• 3 large russet potatoes, baked until tender and refrigerated overnight
• 1/4 cup minced shallots
• 3 teaspoons kosher salt (or to taste)
• 1/2 teaspoon white pepper (or to taste)
• pinch of cayenne pepper
• 2 1/2 cups grated sharp white cheddar cheese
• 1 3/4 cups sour cream

Recipe Notes

• Cook the potatoes the day before or first thing in the morning, then pop them into the fridge.

• Use a box grater to grate the cold potatoes.

• To change things up, try different cheeses like gruyere, Swiss, fontina, yellow cheddar or your favorite blend.

Here's how to make it: 

1. Grate the cold potatoes with a box grater.
2. In a bowl, combine the grated potatoes, shallots, salt, white pepper and cayenne. Toss gently to combine. Stir in the cheese and sour cream. Stir until just combined. Pour the mixture into a buttered casserole dish. 
3. Bake in a preheated 425-degree F oven for about 30 minutes or until top is lightly browned.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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