Best 5 Babushkas Potatoes Romanoff Recipes
Babushka's Potatoes Romanoff is a delightful and elegant dish that combines the flavors of roasted potatoes, a creamy sauce, and a touch of caviar. The potatoes are roasted until crispy on the outside and tender on the inside, then topped with a luscious sauce made from sour cream, mayonnaise, lemon juice, and herbs. The caviar adds a briny, salty flavor that perfectly complements the richness of the sauce and the potatoes. This dish is sure to impress your guests at any dinner party or special occasion.
In addition to the classic Babushka's Potatoes Romanoff recipe, the article also includes two variations: a vegetarian version that uses smoked salmon instead of caviar, and a vegan version that uses plant-based sour cream and mayonnaise. So whether you're a meat-eater, a vegetarian, or a vegan, you can enjoy this delicious and versatile dish.
POTATOES ROMANOFF
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Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- In a large bowl combine the potatoes , onion, 1 1/2 cups of the cheese (reserve about a 1/2 cup of cheese for the top), and salt and freshly 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 a surface as possible, with lots of nooks and crannies.)
- Top with the remaining cheese and bake in the oven for 25 to 30 minutes, until golden brown.
- Serve and enjoy.
Nutrition Facts : Calories 321 kcal, Carbohydrate 28 g, Cholesterol 56 mg, Fiber 3 g, Protein 11 g, SaturatedFat 10 g, Sodium 370 mg, Sugar 4 g, Fat 19 g, ServingSize 1 casserole (6 servings), UnsaturatedFat 0 g
DILL POTATOES ROMANOFF
These tangy potato cubes, topped with cheddar cheese, can be mixed ahead and refrigerated until you're ready to bake them. Rita Deere of Evansville, Indiana likes to serve them with steak and green beans.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender. Drain and cool. , In a blender or food processor, puree the cottage cheese, sour cream and flour. Pour into a large bowl. Stir in the onion, dill and salt. Add the potatoes; toss gently. , Transfer to a shallow 3-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
STEAKHOUSE POTATOES ROMANOFF
They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
- Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
- Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
- Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g
BABUSHKA'S POTATOES ROMANOFF
Very delicious, rich and filling. An old Russian woman gave me this recipe many years ago. Guests request this regularly.
Provided by sassafrasnanc
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine potatoes, cottage cheese, sour cream, salt and onions in casserole dish.
- Sprinkle grated cheese and paprika.
- Bake 30 minutes at 350 degrees.
Nutrition Facts : Calories 522.4, Fat 17.8, SaturatedFat 11.1, Cholesterol 47.1, Sodium 831.1, Carbohydrate 70.2, Fiber 8.4, Sugar 4, Protein 22.3
POTATOES ROMANOFF
Being Irish, I do require potatoes as a regular part of my diet. I get tired of the same old thing, though, and this recipe changes things up a bit.
Provided by JackieOhNo
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Wash and quarter the potatoes. Place in a saucepan, cover with boiling water, and cook until tender. Drain and shred coarsley with a grater.
- In a bowl, combine shredded potatoes with sour cream, scallions, 2/3 cup sharp Cheddar cheese, salt, and pepper. Mix well and transfer to a shallow baking dish or pie plate (9-10 inches).
- Sprinkle remaining cheese over top. Dust with paprika.
- Bake, uncovered, at 350 degrees for about 40 minutes, or until golden.
- (If you would like to make this ahead of time, just add 10 minutes or so to the baking time if the unbaked potatoes are chilled.).
Nutrition Facts : Calories 289.6, Fat 16, SaturatedFat 10, Cholesterol 41.6, Sodium 370.4, Carbohydrate 27.5, Fiber 3.4, Sugar 1.5, Protein 10.1
Tips:
- Use a variety of potatoes: This will give your dish a more complex flavor and texture. Good options include Yukon Gold, red potatoes, and fingerling potatoes.
- Don't overcook the potatoes: They should be tender but still slightly firm.
- Use a good-quality caviar: This is the key ingredient in this dish, so don't skimp on it. Look for a caviar that is fresh and has a briny, slightly fishy flavor.
- Don't over-mix the sauce: You want the sauce to be creamy and smooth, but not too thick.
- Serve the potatoes immediately: They are best when they are hot and crispy.
Conclusion:
Babushka's Potatoes Romanoff is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a new and exciting way to serve potatoes, give this recipe a try!
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