Steakhouse Potatoes Romanoff

Chef John's potatoes Romanoff feature shredded potatoes fluffed up with sour cream and Cheddar cheese, Serve it as a holiday gratin or steak side dish.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 370 Calories

Ingredients

• 1 pinch cayenne pepper, or to taste
• 3 large russet potatoes, scrubbed
• 1 teaspoon butter, or as needed
• 3 teaspoons kosher salt
• 0.25 cup minced shallots
• 0.5 teaspoon freshly ground white pepper
• 2.5 cups grated sharp white Cheddar cheese
• 1.75 cups sour cream

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven until potatoes are very tender and easily pierced with a knife, about 1 hour and 15 minutes.

Step 3

Let potatoes cool to room temperature. Unwrap and place on a plate. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.

Step 4

Preheat the oven to 425 degrees F (220 degrees C). Butter a casserole dish.

Step 5

Bake in the preheated oven until piping hot and the top is browned, 30 to 35 minutes.

Step 6

Poke holes into potatoes using a knife. Wrap each potato in aluminum foil and place on a baking sheet.

Step 7

Leave skin on potatoes. Use a cheese grater to shred potatoes into a large bowl. Add shallots to potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined.

Step 8

Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined.

Step 9

Transfer mixture to the prepared baking dish, piling it up high, then patting it down very lightly.