Cheesy potatoes never looked so good! Potatoes Romanoff are shredded potatoes baked with white cheddar cheese and sour cream. A delicious side dish!
What’s your favorite side dish? Roasted vegetables would be the healthy choice, but if asked, I will say any side dish containing potatoes and cheese.
This potatoes romanoff casserole is full of white cheddar cheese and sour cream. It has AMAZING flavor and we’ll share tips on how to keep this recipe quick!
Why you’ll love this recipe:
- uses frozen hash browns for ease
- loaded with cheese and sour cream flavor
- makes a small 8×8 pan so you don’t end up with too much
- customizable {see below for additions}
What is potatoes romanoff?
Potatoes romanoff is fairly similar to a traditional hash brown casserole. I found this recipe in an old church cookbook of my grandma’s. But you’ll also hear that a chef in Las Vegas (Chef John) serves this at his steakhouse restaurant. He says he got the recipe from his mom so it makes sense that we’d find it in an old cookbook!
What potatoes are best for potatoes romanoff?
The best potatoes for this recipe are Russet potatoes. If you happen to have leftover baked potatoes I 100% recommend using those. You can even bake potatoes for this purpose, but just make sure you leave them at least 6 hours to cool, but preferably overnight to cool.
How to Make Potatoes Romanoff
The key to this recipe is in the mixing. Use two forks to fluff the ingredients together lightly. If you mix it too much, the mixture will mash together and become heavy.
- Preheat the oven to 375 degrees Fahrenheit and butter an 8-inch round or an 8×8 inch square casserole dish.
- Place the shredded potatoes in a mixing bowl.
- Using two forks, gently toss them with the salt and pepper, cheese, onion, butter and paprika. Don’t mix too much. You want this to be a fluffy casserole and if overmixed the potatoes will mash.
- Once combined, gently stir (again using forks) in the sour cream, just until combined.
- Add the mix to the casserole dish without pressing down.
- Bake for 30-35 minutes, or until the top turns a light golden color and the casserole is heated through. If you are using a heavy pan it may take longer to bake.
- Let it rest for 5 minutes before servings with crumbled bacon pieces and freshly minced parsley or chives.
Can you prepare this casserole in advance?
Yes. You can put the casserole together a day in advance. Cover it and refrigerate. Pull it out of the fridge 60 minutes before baking according the recipe instructions.
Recipe Variations
- add green peppers, mushrooms, sun dried tomatoes or just about anything you’d like
- add a dash of cayenne pepper or white pepper
- use cheddar cheese instead of white cheddar
Potatoes Romanoff
Ingredients
- 20 ounces shredded hash brown potatoes (I used Simply Potatoes refrigerated potatoes)
- 1 teaspoon salt divided
- 1 teaspoon ground black pepper divided
- 8 ounces white cheddar cheese freshly grated
- ½ cup finely diced white onion
- 3 tablespoons unsalted butter melted
- ¼ teaspoon paprika
- 1 ½ cups sour cream
Optional Toppings:
- bacon
- parsley
- chives
Instructions
- Preheat the oven to 375 degrees Fahrenheit and butter an 8-inch round or an 8×8 inch square casserole dish.
- Place the shredded potatoes in a mixing bowl.
- Using two forks, gently toss them with the salt and pepper, cheese, onion, butter and paprika. Don't mix too much. You want this to be a fluffy casserole and if overmixed the potatoes will mash.
- Once combined, gently stir (again using forks) in the sour cream, just until combined.
- Add the mix to the casserole dish without pressing down.
- Bake for 30-35 minutes, or until the top turns a light golden color and the casserole is heated through. If you are using a heavy pan it may take longer to bake.
- Let it rest for 5 minutes before servings with crumbled bacon pieces and freshly minced parsley or chives.
