Potatoes Romanoff With Cheese

Potatoes Romanoff with Cheese is a rich and savory side dish made with shredded baked potatoes, sour cream, onions, and plenty of melty cheddar — a decadent and elegant twist on a comfort food favorite!

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🥔 Potatoes Romanoff With Cheese

Prep Time: 15 minutes (plus potato chilling time)
Cook Time: 30 minutes
Total Time: ~45 minutes (plus chilling)
Servings: 6–8

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📝 Ingredients:

• 3 large russet potatoes, baked and chilled overnight
• 1 cup sour cream
• 1½ cups sharp cheddar cheese, shredded (plus extra for topping)
• ½ cup shallots or yellow onion, finely chopped
• 1 tablespoon butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional: ¼ teaspoon garlic powder or white pepper for extra flavor

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👩‍🍳 Instructions:

1. Bake and chill potatoes:
   Bake potatoes in advance (400°F for 1 hour or until fork tender). Cool completely and refrigerate overnight.
2. Preheat oven to 375°F (190°C). Grease a medium baking dish (8×8 or similar).
3. Grate chilled potatoes (with skins on or off, your choice) using a large-hole box grater.
4. In a skillet, melt butter and sauté shallots/onions until softened, about 3–4 minutes.
5. In a large bowl, gently combine grated potatoes, sautéed onions, sour cream, cheddar cheese, salt, and pepper. Mix lightly — don’t mash the potatoes.
6. Transfer mixture to the baking dish and sprinkle with a little extra cheddar on top.
7. Bake for 25–30 minutes, or until hot and bubbly with a golden cheesy top.

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✅ Tips:

• For a sharper flavor, use white cheddar or a mix of cheeses.
• Can be assembled ahead and baked before serving.
• Add crispy bacon or chopped chives on top for extra flair.

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🧊 Storage:

• Refrigerate leftovers up to 4 days.
• Reheat in the oven for best texture. Not ideal for freezing due to sour cream.