Potatoes Romanoff
Creamy, cheesy, and crispy Potatoes Romanoff are the ultimate side dish, perfect for any occasion from weeknight dinners to holiday feasts.
Ingredients
Potato Base
- 4 medium-sized potatoes (preferably russet) Russet potatoes bake fluffy; Yukon golds are an alternative.
- 1 cup sour cream Can substitute with Greek yogurt.
- 1 cup sharp cheddar cheese (shredded) Use extra-sharp for bold flavor.
- 1/2 cup grated Parmesan cheese Adds a salty, nutty depth.
- 1/4 cup green onions (chopped) Provides a fresh pop of flavor.
Topping
- 2 tablespoons butter (melted) For mixing with breadcrumbs.
- 1 cup breadcrumbs Store-brand or homemade from stale bread.
- to taste Salt and pepper Season as preferred.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes clean, poke them a few times with a fork, and bake whole for 50–60 minutes until tender.
- Allow potatoes to cool until warm before shredding.
Assembly
- Peel the cooled potatoes and shred them using a box grater.
- In a large bowl, mix shredded potatoes with sour cream, shredded sharp cheddar, most of the Parmesan, and chopped green onions. Season with salt and pepper.
- Transfer the mixture to a greased baking dish.
Baking
- Mix melted butter with breadcrumbs and sprinkle over the potato mixture.
- Bake at 375°F (190°C) for 30–35 minutes until golden brown.
- Let it rest for 5–10 minutes before serving.
Notes
You can prepare the potatoes a day in advance. Leftovers are delicious and can be reheated or transformed into a breakfast dish.