Best 2 Strip House Potatoes Romanoff Recipes

Indulge in the ultimate comfort food experience with Strip House Potatoes Romanoff, a tantalizing dish that combines crispy roasted potatoes, a luscious creamy sauce, and a sprinkle of nutty Parmesan cheese. This classic recipe elevates the humble potato to new heights, creating a symphony of flavors and textures that will delight your taste buds. Discover the secrets behind this iconic dish and explore variations such as the vegetarian-friendly Roasted Romanoff Potatoes and the indulgent Romanoff Caviar Dip, perfect for special occasions. With detailed instructions and helpful tips, this article will guide you through the culinary journey of creating this timeless dish, whether you're a seasoned chef or a home cook looking to impress your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

Tips:

For the best results, use Yukon Gold potatoes. They hold their shape well and have a creamy texture.
Be sure to peel the potatoes thinly so they cook evenly.
If you don't have a potato ricer, you can mash the potatoes with a fork or potato masher.
The potatoes can be made ahead of time and reheated in the oven or microwave.
To make the sour cream sauce, use a good quality sour cream. The sauce should be thick and creamy.
If you don't have any caviar, you can use chopped hard-boiled eggs or smoked salmon as a garnish.

Conclusion:

Strip House Potatoes Romanoff is a classic dish that is perfect for any special occasion. It is easy to make and always a crowd-pleaser. The creamy potatoes, rich sour cream sauce, and briny caviar make for a truly delicious and elegant dish.