**Potato Romanoff: A Classic Side Dish with a Luxurious Twist**
Indulge in the timeless elegance of Potato Romanoff, a delectable side dish that elevates any meal with its creamy, cheesy goodness. This classic recipe, popular since the early 20th century, combines tender potatoes, sautéed mushrooms, and a luscious sauce made with butter, sour cream, and Parmesan cheese. Discover the secrets to creating the perfect Potato Romanoff, from selecting the right potatoes to achieving the ideal balance of flavors.
Explore variations of this beloved dish, such as the simplified Potato Romanoff Casserole, a one-dish wonder that streamlines the cooking process without compromising on taste. For a vegetarian delight, try the Vegan Potato Romanoff, which uses plant-based ingredients to create a rich and satisfying dish. And for those with dietary restrictions, the Gluten-Free Potato Romanoff offers a delicious alternative that caters to various dietary needs.
Get ready to impress your family and friends with these Potato Romanoff recipes, each offering a unique take on this timeless classic. Whether you prefer the traditional version, a simplified casserole, a vegan delight, or a gluten-free option, you'll find the perfect recipe to complement your next culinary masterpiece.
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
POTATOES ROMANOFF
This delicious Vegas steak house classic side dish is a casserole full of delicious chunky grated baked potatoes in a sour cream, onion and cheese sauce! Best made when potatoes are baked and cooled in the fridge overnight.
Provided by Karlynn Johnston
Categories Side Dish
Number Of Ingredients 9
Steps:
- Preheat your oven to 350°F. Grease a 2 QT baking dish and set aside.
- Shred the cold potatoes into a large bowl using a cheese grater.
- Add the minced onion and toss lightly until mixed throughout, trying not to mash the potatoes.
- Combine the sour cream, garlic powder salt and pepper. Gently stir in to coat the potatoes, again, trying not to mash.
- Add the cheddar cheese and mix well.
- Gently spoon the mixture into the prepared baking dish in an even layer.
- Bake in the preheated oven until hot throughout and the top is browned, 30 to 35 minutes.
- Remove and serve garnished with minced green onions.
Nutrition Facts : Calories 503 kcal, Carbohydrate 49 g, Protein 18 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 79 mg, Sodium 546 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving
POTATOES ROMANOFF
Make and share this Potatoes Romanoff recipe from Food.com.
Provided by Chef 313014
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper.
- Turn mixture into buttered 1 1/2 quart casserole. Sprinkle with remaining cheese and paprika.
- Bake uncovered at 350F for 40 minutes.
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
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 :
Tips:
- Use Yukon Gold potatoes for their creamy texture and buttery flavor.
- Boil the potatoes until they are fork-tender but not mushy.
- Immediately drain the potatoes and return them to the pot to allow excess moisture to evaporate, preventing a watery potato salad.
- While the potatoes are still warm, toss them with the dressing to allow the flavors to meld.
- Use a light hand when folding in the sour cream and caviar to prevent breaking the potatoes.
- Serve the potato salad warm or at room temperature for the best flavor and texture.
Conclusion:
Potato Romanoff is a delicious and elegant dish that is perfect for any occasion. With its creamy texture, rich flavor, and beautiful presentation, it is sure to impress your guests. Whether you are serving it as a side dish or a main course, this potato salad is sure to be a hit. So next time you are looking for a unique and flavorful potato salad recipe, give Potato Romanoff a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love