Potatoes Romanoff With Cheese Recipe
A comforting dish featuring baked potatoes mixed with sharp cheddar, Parmesan, and sour cream, finished with a golden-brown crust.
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Ingredients
- 3 large russet potatoes baked and cooled overnight in the refrigerator
- 1 ½ cups sour cream
- 3 tablespoons salted butter
- ¼ cup diced shallot
- 1 clove garlic minced
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 ½ cups freshly shredded sharp white cheddar cheese divided
- ½ cup grated Parmesan
Instructions
- Preheat your oven to 375℉ and grease a 2-quart baking dish.
- In a small skillet, melt the butter over medium-low heat. Sauté the diced shallot until it becomes soft and translucent, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds. Remove from heat.
- Using a box grater or a food processor, grate the cooled baked potatoes with the skins on.
- In a large mixing bowl, combine the sour cream, salt, black pepper, 2 cups of the shredded cheddar cheese, and the sautéed shallots and garlic. Gently fold in the grated potatoes, ensuring the mixture is well combined while maintaining the shredded potato texture.
- Transfer the potato mixture into the prepared baking dish, piling it lightly. Evenly sprinkle the remaining cheddar cheese and Parmesan over the top.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
Notes
This recipe serves 6, but it can stretch to 8-10 servings at a holiday buffet with multiple side dishes.
Leftovers can be stored in an airtight container in the refrigerator for up to 5-6 days.
To reheat, cover with foil and warm in a 350℉ oven until heated through. If the potatoes seem dry, add a splash of milk or cream, and consider topping with some fresh cheese before reheating.
This dish can be prepared a day in advance and kept in the fridge until ready to bake. If so, increase the baking time to 45 minutes. If the top begins to brown too quickly, cover with foil.