Indulge in a culinary journey to discover the delectable flavors of Potatoes Romanoff, a classic dish that combines the elegance of French cuisine with the hearty charm of Russian roots. This sophisticated dish features tender, buttery potatoes enveloped in a creamy, tangy sauce enriched with grated Parmesan cheese, finely chopped chives, and the subtle essence of garlic. Served as a delectable side dish or an impressive vegetarian main course, Potatoes Romanoff promises a symphony of flavors and textures that will tantalize your taste buds.
This comprehensive guide offers three enticing variations of Potatoes Romanoff, each boasting unique ingredients and cooking methods to cater to diverse preferences. The Classic Potatoes Romanoff recipe stays true to the traditional preparation, using butter, heavy cream, and grated Parmesan cheese to create a luscious sauce that complements the tender potatoes. For a lighter version, the Lightened Potatoes Romanoff recipe substitutes Greek yogurt and low-fat milk for a healthier twist without compromising on flavor. And for those who crave a more robust experience, the Potatoes Romanoff Casserole recipe transforms this classic dish into a hearty casserole, layering potatoes, sauce, and a crispy breadcrumb topping for an unforgettable baked delight.
With this versatile collection of recipes, you'll have everything you need to create a memorable Potatoes Romanoff experience, whether you're hosting a special dinner party, seeking a comforting side dish, or simply craving a taste of culinary excellence. So, prepare to embark on a culinary adventure as we delve into the world of Potatoes Romanoff and explore the secrets behind this timeless dish.
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
Delicious easy potato casserole! Kids love it.
Provided by Raquel
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
- In a 9 x 13 inch casserole dish combine potatoes, sour cream, green onions and processed cheese.
- Bake in preheated oven for 30 minutes, or until heated through.
Nutrition Facts : Calories 346.7 calories, Carbohydrate 37.1 g, Cholesterol 47.1 mg, Fat 17.7 g, Fiber 3.1 g, Protein 11 g, SaturatedFat 10.7 g, Sodium 508.1 mg, Sugar 4.4 g
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.
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 :
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
NEW POTATOES ROMANOFF
Make and share this New Potatoes Romanoff recipe from Food.com.
Provided by _Pixie_
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Combine all ingredients and cook in a casserole dish for 25-30 minutes or until potatoes are tender.
SUPER POTATOES ROMANOFF
If you love sour cream and cheddar cheese you will really enjoy this recipe. Note: You have to chill overnight or at least 12 hours before baking this dish-it makes all the difference. Preparation time includes time to boil potatoes.
Provided by SweetFuzion
Categories < 4 Hours
Time 1h40m
Yield 1 casserole, 10 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in jacket until tender. Let cool slightly and peel then shred into a large bowl.
- In a seperate bowl combine sour cream, green onions, 1 Cup of the shredded cheddar, salt, pepper, and 1/4 tsp paprika.
- Gently mix the potatoes and the sour cream mix until combined and transfer to a lightly sprayed 2 quart casserole-I actually use a 9x13 dish.
- Sprinkle with remaining cheese, dust with paprika, and cover.
- PUT IN FRIDGE OVERNIGHT!
- Bake at 350 degrees uncovered for 30-40 minutes.
Nutrition Facts : Calories 341.4, Fat 15.5, SaturatedFat 9.6, Cholesterol 38, Sodium 493.7, Carbohydrate 41.8, Fiber 5.2, Sugar 2.2, Protein 10.4
STRIP HOUSE POTATOES ROMANOFF
Number Of Ingredients 6
Steps:
- Preheat an oven to 425ºF.
- Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.
- The next day, preheat the oven to 350ºF.
- Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.
- Transfer the potato mixture to a 1 1/2-quart gratin dish; do not compress. Sprinkle the remaining 3/4 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes. Serves 6.
TASTY ONE-PAN POTATOES ROMANOFF WITH BEEF AND VEGGIES
Makes a quick, easy and tasty one-pan meal, start to finish is about 30 minutes-- perfect comfort food for busy weeknights! Surprisingly good. Adapted from recipe found on the box of au gratin potatoes.
Provided by BecR2400
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Brown meat in 10-inch skillet; drain off excess fat.
- Add potato slices and cheese sauce mix.
- Stir in cream of mushroom soup and boiling water.
- Simmer for 20 minutes or until slices are tender, stirring occasionally.
- Stir in the veggies and serve. Makes 6 to 8 (1/2 cup) servings.
POTATOES ROMANOFF
A family favorite for 30 years, fast, easy and tastes like a baked potato! Enjoy!
Provided by Tamara Minck
Categories Potatoes
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 350 degrees. Melt butter in 9 x 13 inch pan in oven, about ten minutes. Add potatoes, salt and pepper to melted butter and mix well. Cover with foil and bake for 30 minutes.
- 2. Remove from oven and add sour cream, cheese,green onions and bacon(if using). Mix well and return to oven for additional 30-45 minutes, uncovered.
POTATOES ROMANOFF
Categories Potato
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Wrap potatoes in aluminum foil. Bake potatoes on a pan in the oven until done, about an hour. Remove foil and let cool to room temperature. Put potatoes on a plate, cover with plastic wrap, and refrigerate overnight. Grate the chilled potatoes, including skins. You can use a large box grater or a food processor. (I like the food processor!) Transfer grated potatoes to a bowl and sprinkle in the shallots, 1 3/4 cup cheese, salt, and pepper. Use your hands to gently toss together. (I guess you could stir it too but you would miss all the fun. Go ahead, plunge those hands down in there!) Then fold in sour cream. Transfer mixture to a 1 1/2 quart gratin dish, making sure that you don't compress (or squash, or moosh, or squish) it! Sprinkle the remaining cheese on top. Bake at 350 degrees F until the top is golden brown, about 30 minutes. Serves 6.
Tips:
- Select the right potatoes: Yukon Gold or russet potatoes are ideal for this recipe due to their creamy texture and ability to hold their shape well.
- Boil the potatoes until tender: Overcooking can cause the potatoes to become mushy, so be sure to check them regularly with a fork.
- Use fresh herbs: Fresh parsley, chives, and dill add a burst of flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
- Don't overcook the sauce: The sauce should be thick and creamy, but not too thick. Keep an eye on it and remove it from the heat as soon as it reaches the desired consistency.
- Serve immediately: Potatoes Romanoff is best enjoyed fresh out of the oven. Leftovers can be stored in the refrigerator for a few days, but they may not be as creamy.
Conclusion:
Potatoes Romanoff is a classic side dish that is easy to make and always a crowd-pleaser. With its creamy, cheesy sauce and crispy potato topping, it's sure to become a favorite in your family. So next time you're looking for a delicious and elegant side dish, give this recipe a try!
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