Cheesy Potatoes Easy Bake

Whenever I want something easy yet crowd-pleasing, I turn to Potatoes Romanoff. This creamy, dreamy bake is bursting with shredded potato, sharp cheddar, and a pop of sour cream. It shines at family dinners and holiday get-togethers, bringing both comfort and a bit of wow factor. The mix of garlic and shallot keeps each bite addictively savory.

The first time Potatoes Romanoff hit my Thanksgiving table, folks came running for seconds and fought over the leftovers. Now it's one dish everyone begs me to bring when we gather up.

Decadent Ingredients

• Grated parmesan: A nutty finish with a toasty crust on top. Freshly grate your own for big flavor
• Sharp white cheddar cheese: Melty, bold, a touch tangy. Use a block and shred right before using
• Sour cream: Makes every forkful silky and smooth. Go full-fat if you want the softest texture
• Ground black pepper: Brings a little heat and depth. Fresh cracked tastes best
• Salt: Pulls the flavors together. Fine salt gives the most even taste
• Garlic: Fresh cloves only. Mince at the last minute for the best smell and taste
• Shallot: Mild and sweet, with a gentle onion taste. Shiny, firm ones are the freshest
• Salted butter: Richness and a flavor boost for your aromatics. Swap for unsalted to fine-tune the salt
• Russet potatoes: They bake up fluffy and grate up easy. Bake them ahead of time and chill for effortless shredding

Easy How-To

Finish and Bake:

Scoop your potato mix into a greased two-quart casserole. Don’t pack it in—keep it light. Top with your leftover cheddar and a layer of parmesan. Bake at 375 degrees for 25 to 30 minutes until golden and bubbling up.

Combine for Filling:

In a big bowl, stir together your sour cream, a pinch of salt, black pepper, most of the cheddar, and all the buttery shallots and garlic. Gently fold in your shredded potatoes, keeping them as fluffy as you can.

Shred Potato:

Take those chilled baked potatoes and grate them using a box grater or processor. Leave the skins for extra flavor. Be careful not to mash 'em—you want shreds, not mush.

Cook Aromatics:

On medium-low, melt butter and add chopped shallots. Cook for about 4 minutes until soft. Sprinkle in garlic, stir for half a minute until you smell it, then take the pan off the heat.

Bake and Chill Potatoes:

First things first—bake your russets until a fork slips right in. Let them chill overnight so you get potatoes that grate easily and stay together in the dish.

Pin it

I always think of Grandma when I toss in a pile of fresh cheddar—she swore every magical casserole started with cheese. Once we were out and she made me borrow some from next door—saved the whole meal.

Smart Storage

Pop leftovers in a lidded dish and stick 'em in the fridge—they’ll keep for nearly a week. Warm them up in a 350 oven covered with foil so the top stays just right. If things look dry, give a splash of milk or cream, even toss on more cheese for a richer hit.

Smart Swaps

No russets? Use Yukon gold for extra creaminess. Try smoky gouda or Swiss instead of cheddar for a spin. Need more zip? Greek yogurt steps in for sour cream in a flash. Want a veggie upgrade? Sautéed spinach or mushrooms are tasty add-ins.

Perfect Pairings

This dish pairs up nicely with roast beef or ham, but it’s just as good next to crisp greens or a big salad. Try it with herby leaves for a fresh vibe, or alongside eggs for a cozy brunch treat.

Pin it

Background Bite

Potatoes Romanoff first made its name in American steakhouses for taste and ease. It started as a simple twist on the classic baked potato, made for prepping ahead and serving in big, satisfying scoops. Folks still love its no-fuss style and homey flavor in kitchens everywhere.

Frequently Asked Questions

→ Can I prepare Potatoes Romanoff in advance?

Totally! Put it together the day before, keep it cold, and just pop it in the oven when you want. You might need a bit more time to heat it all the way through.

→ What's the best potato type for Potatoes Romanoff?

Big russet potatoes work best. Bake them, chill them in the fridge overnight, then grate. They keep things nice and fluffy.

→ How can I reheat leftovers without drying out the dish?

Wrap with foil and reheat at 350°F. Splash in some milk or cream with more cheese before popping back in the oven if it’s looking dry.

→ Can I add other ingredients for extra flavor?

Definitely! Try crumbled bacon, some chopped chives, or sautéed mushrooms for even more flavor in the mix.

→ What cheese works best besides sharp cheddar?

Gruyere, smoky Gouda, or fontina are all tasty swaps. Or mix a couple together with the cheddar for something new.

→ How long can Potatoes Romanoff be stored in the fridge?

Keep covered in your fridge for about 5 or 6 days. That way the flavor and texture hold up nicely.