Best 2 Chef John Potatoes Romanoff Recipes

Tantalize your taste buds with the delectable Potatoes Romanoff, a culinary masterpiece that seamlessly blends creamy indulgence with a touch of elegance. This classic dish, originating from the imperial kitchens of Russia, has captivated hearts and palates for generations. In this curated collection, we present two exquisite renditions of Potatoes Romanoff, each offering a unique interpretation of this timeless recipe. Embark on a culinary journey as we unveil the secrets behind this iconic dish, guiding you through the steps to recreate its magic in your own kitchen. From selecting the perfect potatoes to mastering the art of creating a luscious sauce, we'll provide you with all the essential knowledge and techniques to elevate your culinary skills. Whether you prefer the traditional approach or crave a modern twist, our recipes will inspire you to create a dish that is both visually stunning and irresistibly delicious. So, prepare to indulge in the luxuriousness of Potatoes Romanoff, a dish fit for royalty and sure to leave a lasting impression on your dinner guests.

**Classic Potatoes Romanoff:**
This recipe stays true to the original, capturing the essence of this iconic dish. Perfectly cooked potatoes are enveloped in a velvety sauce made from butter, sour cream, and Parmesan cheese, resulting in a harmonious blend of flavors and textures.

**Modern Potatoes Romanoff:**
For those seeking a contemporary take on this classic, this recipe introduces a delightful twist. Crispy potato galette serves as the base, topped with a rich and flavorful sauce made from caramelized onions, bacon, and Gruyère cheese. The combination of sweet, savory, and smoky elements creates a truly unforgettable dish.

Embark on your culinary adventure and discover the exquisite flavors of Potatoes Romanoff, a dish that embodies both tradition and innovation. Prepare to tantalize your taste buds and create a memorable dining experience that will leave your guests craving for more.

Let's cook with our recipes!

POTATOES ROMANOFF

Potatoes Romanoff image

This great potato side dish recipe is adapted from Chef John Schenk of the Strip House in Las Vegas, who learned it from his mother in Buffalo, NY.

Provided by John Mitzewich

Categories Side Dish Dinner

Time 1h

Yield 8

Number Of Ingredients 6

Ingredients

2 pounds 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, to taste
Freshly ground black pepper , to taste

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

STEAKHOUSE POTATOES ROMANOFF

Steakhouse Potatoes Romanoff image

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

Ingredients

1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
2 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

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

Tips:

For a smoother sauce, use a food processor or blender to puree the artichoke hearts, Parmesan, and cream.
If you don't have white wine on hand, you can substitute chicken broth or water.
To make a vegetarian version of this dish, omit the bacon and use vegetable broth instead of chicken broth.
For a more decadent dish, add a tablespoon of butter or olive oil to the sauce.
Serve potatoes Romanoff immediately, garnished with fresh parsley or chives.

Conclusion:

Potatoes Romanoff is a classic dish that is sure to impress your guests. The creamy, flavorful sauce pairs perfectly with the roasted potatoes, and the bacon and Parmesan cheese add a touch of richness and complexity. Whether you're serving it as a main course or a side dish, potatoes Romanoff is sure to be a hit.