Potatoes Romanoff
When regular mashed potatoes just won’t cut it, try Potatoes Romanoff. They have the slight kick of shallots, and the melty goodness of white cheddar cheese. Grating the potatoes instead of mashing them gives them the perfect consistency!
Ingredients for Potatoes Romanoff
- Russet potatoes
- Shallots
- Shredded white cheddar cheese
- Salt and pepper
- Sour cream
- Half and half
- Grated Parmesan cheese
- Fresh parsley for garnish
How to Make Potatoes Romanoff
1. Preheat the oven to 425 F.
2. Poke holes all around the potatoes using a fork and wrap them in foil.
3. Bake for one hour or until fork tender.
4. Remove from the oven and let cool completely. Refrigerate for at least 2 hours.
5. Preheat the oven to 350 F
6. Grate the potatoes (without peeling them) into a large bowl, using a large box grater.
7. Add the minced shallots, 1 ½ cups grated white cheddar, salt, pepper, half and half, and sour cream. Mix until well combined.
8. Transfer the mixture to a 7×11-inch baking dish and sprinkle the remaining cheddar and all of the Parmesan cheese evenly on top.
9. Bake uncovered for 30 minutes or until the cheese is melted and slightly browned.
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Can I Freeze Potatoes Romanoff?
Yes, you can. Make the potato mixture, place in the baking dish, sprinkle the cheeses on top, cover the dish with two layers of plastic wrap and one of foil, and freeze for up to 3 months. When ready to bake, let it thaw in the refrigerator overnight, bake as directed.
What Else can I Add to Potatoes Romanoff?
You can add crumbled, cooked bacon for a smoky flavor, roasted garlic, or regular minced onion instead of shallots. If you don’t have white cheddar, you can use regular cheddar cheese. It is recommended that you buy the cheese in a brick and shred it yourself. This will make the cheese melt better because pre-shredded cheese has ingredients added that prevents it from melting properly.
How to Store Potatoes Romanoff?
You can store leftovers in an airtight container for up to 3 days in the refrigerator.
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Potatoes Romanoff
If you order steakhouse potatoes whenever you take a steak, this one's for you .We all adore loaded baked potatoes in my family. These are the absolute best. Opening a steamy baked potato, fluffing it, and just seeing cheese, the sour cream, and butter melt inside makes you drool.
Ingredients
- 3 large Russet potatoes
- 2 shallots, finely minced
- 2 ½ cups freshly grated white cheddar cheese, divided
- 2 tsp salt
- Freshly ground black pepper to taste
- 1 ½ cups sour cream
- ⅓ cup half and half
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 425 F.
- Poke holes all around the potatoes using a fork and wrap them in foil.
- Bake for one hour or until fork tender.
- Remove from the oven and let cool completely. Refrigerate for at least 2 hours.
- Preheat the oven to 350 F
- Grate the potatoes (without peeling them) into a large bowl, using a large box grater.
- Add the minced shallots, 1 ½ cups grated white cheddar, salt, pepper, half and half, and sour cream. Mix until well combined.
- Transfer the mixture to a 7x11-inch baking dish and sprinkle the remaining cheddar and all of the Parmesan cheese evenly on top.
- Bake uncovered for 30 minutes or until the cheese is melted and slightly browned.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 337Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgCarbohydrates: 31gFiber: 3gSugar: 4gProtein: 15g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.