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.
- 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
- 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