Quick Easy Potatoes Romanoff is a super simple mashed potato casserole fancy enough for the upcoming holidays, yet easy enough as a side for weekly family dinners. It’s creamy and cheesy and can be made ahead when you’re rushed for time!
One week until the BIGGEST food holiday of the year folks! Are you getting ready??
This year will certainly look a little different, but I’m still bringin’ it like it’s 2019.
This Quick Easy Potatoes Romanoff is a deliciously flavorful side that’s fancy enough for the holidays, yet perfect for your weekly family dinners. It’s very similar to a twice baked potato, yet in a creamy gratin form. It’s what the high-end steak houses are serving, but a made at home version that’s way cheaper.
It’s a tasty combination of baked, unpeeled and shredded russet potatoes, some sautéed, chopped shallots, shredded sharp white cheddar cheese, sour cream and salt and pepper. That’s it. A short and simple recipe. Just what the holiday season needs, am I right?
Quick Easy Potatoes Romanoff Ingredients
• 3 large russet potaoes that you’ll wrap in foil and bake the night before and then shred the next day, skin and all
• 3/4 cup minced shallots that you will sauté with a bit of butter until translucent
• grated sharp white cheddar cheese
• sour cream
• salt and pepper
What to serve with Quick Easy Potatoes Romanoff
This potato dish is delicious side for any meal. It goes wonderfully with a nice, juicy gilled steak and salad.
You’ll definitely need to plan to bake the potatoes the night before, but other than that, this side dish takes less than 15 minutes to whip up and only 30 minutes to bake.
Hope all your plans for your Thanksgiving dinner are going swimmingly and I hope you add these Potatoes Romanoff to your menu. You won’t be disappointed. Enjoy!
A few other potato dishes for the upcoming holidays are my Mashed Sweet Potatoes with Crispy Prosciutto and my Sweet Potato Stacks with Toasted Marshmallow Creme.
A Few Cook’s Notes for Quick Easy Potatoes Romanoff Recipe:
Some recipes call for adding raw chopped shallots, but I like to sauté mine just a bit, so they aren’t as sharp tasting.
I’ve added freshly shredded, sharp white cheddar. Freshly shredded cheese melts better than the store-bought, bagged shredded cheese in my opinion. But if you’re pressed for time you can still use the store-bought.
Potatoes Romanoff
Print Recipe Pin RecipeIngredients
- 3 large russet potatoes, about 2 lbs, unpeeled
- 1 Tbsp. butter
- 3/4 cup shallots, finely chopped
- 2 1/2 cup freshly grated sharp with cheddar cheese
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 1/2 cups sour cream
Instructions
- Preheat oven to 425 degrees. Wrap each potato in tinfoil. Pierce each potato a few times with a fork. Place potatoes on oven rack and bake until tender, about one hour. Remove from oven and remove foil. Let cool to room temperature. Place the potatoes on a plate and wrap each potato in plastic wrap. Refrigerate overnight.
- Preheat oven to 350 degrees. Grate potatoes with the large holes of a box grater, including the skins. Transfer to a large bowl.
- In a small saute pan, melt the butter over medium-high heat. Add the chopped shallots and cook until translucent, stirring occasionally, about 5 minutes. Add to the grated potatoes with 1 3/4 cups of the grated cheese and salt and pepper. Gently toss the mixture with your hands. Fold in the sour cream in two additions.
- Transfer the mixture to a 1 1/2 quart gratin dish. Do not compress the mixture. Sprinkle with the remaining cheese. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes.
Recipe adapted from the Strip House
I love mashed potato casseroles and this one looks perfect! Such a great way to make make mashed potatoes ahead, too :)
Such an easy side that’s perfect for the holiday season Jennifer! Thanks!
These potatoes look so rich, but they also look so fluffy! I’d gladly devour them for any meal of the day – I’m already imagining heating up the leftovers and topping them with a fried egg for breakfast, lol! Definitely trying these!
Perfect idea Marissa! Hope you enjoy them!
I can’t wait to make this totally new recipe for me. It’s going to be a great experience for everyone here. I’m lucky to have a cheese maker not far from my home who sells strong cheddar, it’s delicious! Thank you for this original recipe
It’s such an easy acsserole and I love making it ahead when my days are busy. Hope you enjoy!
Never made potatoes this way ! Printed to make. Thank you very much and I wish you enjoy your week end :-)
Thanks Davorka! You too.
Cheesy potatoes? What’s not to love? Perfect for a special occasion meal! Pinned. Happy weekend :)
I know right?? Thanks Dawn!
So easy and great for make ahead. Believe we might have new side dish. Thanks for recipe
I’m so happy Paula! Thanks so much for trying the recipe. Happy holiday season!
I have a question when you say make ahead do you mix them up refrigerate before baking or refrigerate after you cook them and then just heat up?
Hi Judy. You can refrigerate before baking and then when you’re ready just bake them off. Enjoy!
Can I use a bag of shredded hash browns instead?
Yes you could as long as they are the refrigerated kind. If you use frozen you would need to adjust the cooking time. Enjoy Linda!