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Steakhouse Potatoes Romanoff: 5 Irresistible Comfort Food

Steakhouse Potatoes Romanoff
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Steakhouse Potatoes Romanoff is a creamy and cheesy potato dish that pairs well with any meal.

Ingredients

Scale
  • 3 cups russet potatoes, peeled and grated
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1 medium onion, finely chopped
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup crushed cornflakes or breadcrumbs (for topping)
  • 2 tablespoons chopped fresh chives (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Peel and grate the russet potatoes. Place the grated potatoes in a bowl of cold water to prevent browning, then drain and pat dry.
  3. In a large mixing bowl, combine the grated potatoes, sour cream, cheddar cheese, Parmesan cheese, chopped onion, melted butter, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
  4. Grease a 9×13-inch baking dish. Pour the potato mixture into the dish and spread it evenly.
  5. In a small bowl, combine crushed cornflakes or breadcrumbs with a drizzle of melted butter. Sprinkle this mixture over the top of the potato mixture for added crunch.
  6. Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the potatoes are cooked through.
  7. Once out of the oven, let the dish cool for a few minutes. Garnish with chopped chives if desired.

Notes

  • This dish is best served warm.
  • You can prepare the potato mixture a day ahead and bake before serving.

Nutrition

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