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Potatoes Romanoff

User Rating 4.5 Star Rating (2 Reviews)


Potatoes romanoff
This great potato side dish recipe is adapted from one by Chef John Schenk from the Strip House in Las Vegas, NV. He calls it potatoes Romanoff, and says he learned it from his mother back in Buffalo, NY.

Makes 6 Portions of Potatoes Romanoff

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • 2 lbs whole baked potatoes, grated or chopped small
  • 1/2 cup finely minced onions
  • 2 cups grated white cheddar cheese
  • 1 1/2 cup sour cream
  • salt and fresh ground black pepper to taste


In a large bowl combine the potatoes, onions, cheese (reserve about a 1/2 cup of cheese for the top), and salt and fresh ground black pepper to taste. Gently fold in the sour cream until just combined.

Butter a casserole dish, or individual ramekins, and spoon in the mixture. You want as an irregular surface as possible, with lots of nooks and crannies. Top with the remaining cheese and bake in a 350 degrees F. oven for 25-30 minutes, until golden brown.
User Reviews

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 4 out of 5
A Pretty Good Guide, Member Slummish

This is a standard Potatoes Romanoff recipe with a good handle on proportions. Don't be afraid to experiment with ingredients; grated onion and finely minced garlic lightly sauteed in butter is a nice addition. The cheeses can be substituted for something more flavorful (avoid hard cheeses, however, they tend to turn grainy in the otherwise smooth final product). Herbs are a good addition as well. Try some chervil or dill with an Edam or Havarti substitution. You might want to raise the oven temperature by about 25 degrees or leave it in the oven a bit longer if you're feeding people that enjoy a crispier potato crunch.

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