Ingredients
Scale
- 5 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 16 ounces full-fat sour cream
- 2 cups (8 ounces) sharp cheddar cheese, shredded
- 1/2 cup (1 stick) unsalted butter
- 1 small yellow onion, very finely chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh chives, snipped (for garnish and flavor)
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the diced potatoes and cook until fork-tender, about 8-10 minutes. Drain the potatoes well and set them aside.
- Step 2: While the potatoes cook, melt the butter in a small skillet over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent, ensuring the onion does not brown.
- Step 3: In a large mixing bowl, combine the sour cream, 1 1/2 cups of the shredded cheddar cheese, the sautéed onion and melted butter mixture, salt, and black pepper. Stir thoroughly until the sauce is uniform.
- Step 4: Gently fold the cooked, drained potatoes into the sour cream mixture until the potatoes are evenly coated. Transfer the mixture into a lightly greased 9×13 inch casserole dish, spreading it into an even layer.
- Step 5: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the potatoes. Bake for 25-30 minutes, or until the casserole is hot, bubbly around the edges, and the cheese topping is melted and lightly golden brown.
- Step 6: Remove the Potatoes Romanoff from the oven and let it rest for 5 minutes. Garnish with the fresh snipped chives before serving.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days; the creamy texture is best maintained if reheated from cold.
- To revive the texture, reheat individual portions covered in the microwave, or cover the entire casserole dish with foil and bake at 350°F (175°C) until warmed through.
- Potatoes Romanoff makes a luxurious side dish for robust entrées like roasted prime rib, smoked brisket, or simple pan-seared chicken breast.
- Ensure the cooked potatoes are extremely well-drained after boiling; excess moisture will thin the sour cream sauce and compromise the final rich, luxurious texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American