Potatoes Romanoff
A rich and creamy cheesy potato casserole that is easy to prepare and perfect for any occasion.
Ingredients
Main Ingredients
- 4 medium-sized potatoes (preferably russet) Russet potatoes provide a fluffy texture.
- 1 cup sour cream Can substitute with Greek yogurt.
- 1 cup sharp cheddar cheese (shredded) Sharp cheddar enhances flavor; mild is acceptable.
- 1/2 cup grated Parmesan cheese Adds a nutty flavor.
- 1/4 cup green onions (chopped) Freshness can be substituted with chives or red onion.
- 2 tablespoons butter (melted) Used for mixing with breadcrumbs.
- 1 cup breadcrumbs Panko works well for extra crunch.
- to taste salt and pepper Season to your preference.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Bake the potatoes for 45–60 minutes until tender. Let them cool and refrigerate for at least a couple of hours.
- Once cool, shred the potatoes using a box grater and place them in a mixing bowl.
- Gently fold in the sour cream, shredded cheddar, half of the Parmesan, and the green onions. Season with salt and pepper to taste.
- Spoon the mixture into a greased baking dish.
- In another bowl, mix the breadcrumbs with melted butter and remaining Parmesan, then scatter this over the potato mixture.
Cooking
- Bake at 375°F (190°C) for 25–30 minutes, until the top is golden and crispy.
- Serve warm.
Notes
You can prepare the potatoes ahead of time and refrigerate. Excellent to serve with grilled chicken, steak, or as a main dish with salad. Leftovers can be reheated or used creatively in other meals.