Potatoes Romanoff

5 from 7 votes

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!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Keyword: Potatoes, gratin, sour cream, casserole, cheddar cheese, holiday

Servings: servings

Calories: 486kcal

Author: MaryAnn Dwyer

Ingredients

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.

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