Steakhouse-Style Potatoes Romanoff

You can recreate the indulgent experience of steakhouse Potatoes Romanoff right in your own kitchen. It’s not too good to be true—Chef John’s version is as flavorful as the restaurant classic, and it’s made with simple, everyday ingredients.

What Exactly is Potatoes Romanoff?

Potatoes Romanoff is a rich, indulgent side dish often found at steakhouses. Shredded baked potatoes are mixed with creamy sour cream, sharp cheese, shallots, and a blend of spices like cayenne and black pepper, creating a dish that’s both velvety and satisfying.

Ingredients for Potatoes Romanoff

Here’s everything you’ll need to prepare Chef John’s delicious Potatoes Romanoff:

Potatoes
For the best texture, use starchy russet potatoes. Their fluffy texture soaks up the creamy ingredients, making each bite extra indulgent.

Shallots
If you don’t have shallots, you can substitute with minced green onions, leeks, or even regular yellow onions for a slightly different flavor.

Seasonings
In addition to the shallots, this recipe gets its savory flavor from a touch of salt, pepper, and a hint of cayenne for a little kick.

Cheese
Sharp white Cheddar delivers a bold, creamy flavor that perfectly complements the dish. If needed, regular Cheddar can be used as a substitute.

Sour Cream
Rich and tangy sour cream adds the perfect creamy finish to this delicious Potatoes Romanoff recipe.

How to Prepare Potatoes Romanoff

The complete, step-by-step recipe is provided below, but here’s what you can expect when preparing Chef John’s Potatoes Romanoff:

Bake and Chill the Potatoes

Wrap each potato in foil and arrange them on a baking sheet. Pierce the potatoes with a knife, then bake until they're tender and easily pricked with a fork. Let the potatoes cool completely, remove the foil, and place them on a plate. Cover and refrigerate overnight.

Shred the Potatoes

Grate the cooled (skin-on) potatoes using a cheese grater into a large bowl. Add the shallots, seasonings, and cheese, then mix well. Finally, stir in the sour cream until just combined.

Bake the Dish

Transfer the potato mixture into a greased casserole dish, gently pressing it down. Bake until the potatoes are heated through and the top is golden and crispy.

What to Pair With Potatoes Romanoff

Potatoes Romanoff is the ideal side to complement your favorite steak, though it’s hearty enough to be enjoyed as a stand-alone main dish. Looking for some steak pairings? Check out these popular steak recipes for inspiration:

10 Chuck Steak Recipes That Are Tender, Juicy, and Delicious
15 Best Round Steak Recipes for Budget- and Family-Friendly Meals
These 7 Eye of Round Steak Recipes Are the Best of a Lean, Versatile Cut

Plus, check out our full collection of Steak Recipes.

How to Store Potatoes Romanoff

Store any leftover Potatoes Romanoff in an airtight container in the refrigerator for up to five days. Reheat in the microwave or oven until warmed through.

Can You Freeze Potatoes Romanoff?

Yes, Potatoes Romanoff can be frozen. For easier storage, consider cooking the dish in a disposable pan. Once it’s cooled completely, cover the entire pan with a layer of plastic wrap, then add a layer of foil for extra protection. Freeze for up to a month. To reheat, thaw in the refrigerator and warm it in the oven.

Dinogo Community Tips and Praise

"This dish is absolutely amazing," says Alison Libby. "I followed the recipe exactly. Fire up the grill, cook some steaks, make these potatoes, and throw in a veggie if you like. And don’t forget the wine!"

"This is simply phenomenal," shares Dinogo Allstar Howard. "It’s light, airy, and so fluffy! I used Kosher salt, and it was a bit salty for my taste. Next time, I’ll reduce it a little, but I’ll definitely be making this again and again! What a fantastic recipe!"

"I made these tonight for dinner with a 1-1/2 inch thick rib-eye steak," says Domsmom95. "They were incredible—definitely one of the best potato dishes I’ve ever tasted. I’ll be making these again for sure! So delicious! Love, love, love!"

Editorial contributions by Corey Williams

Ingredients

• 1 teaspoon butter, or as needed

• 3 large russet potatoes, scrubbed

• ¼ cup minced shallots

• 3 teaspoons kosher salt

• ½ teaspoon freshly ground white pepper

• 1 pinch cayenne pepper, or to taste

• 2 ½ cups grated sharp white Cheddar cheese

• 1 ¾ cups sour cream

Directions

Use a knife to make several holes in the potatoes. Wrap each potato in foil and arrange them on a baking sheet.

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

Keep the skins on the potatoes. Use a cheese grater to shred them into a large bowl. Add shallots, then season with salt, white pepper, and cayenne. Toss everything together with two forks until well combined.

Stir in the Cheddar cheese until evenly mixed. Carefully fold in the sour cream, mixing just until combined.

Transfer the potato mixture to the prepared casserole dish, mounding it high, then gently press it down.

Bake in the preheated oven until the dish is bubbling hot and the top is golden brown, about 30 to 35 minutes.

Recipe Suggestions

Nutrition Information (per serving)