Best Steakhouse Potatoes Romanoff Recipes

POTATOES ROMANOFF

Potatoes Romanoff image

This delicious Vegas steak house classic side dish is a casserole full of delicious chunky grated baked potatoes in a sour cream, onion and cheese sauce! Best made when potatoes are baked and cooled in the fridge overnight.

Provided by Karlynn Johnston

Number Of Ingredients 9

Ingredients

4 large russet potatoes (baked and chilled wrapped in plastic wrap)
1/2 cup finely minced yellow onion
1 1/2 cups grated sharp white Cheddar cheese
1 cup grated sharp orange Cheddar cheese (divided)
1 1/2 cups sour cream
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup minced green onions.

Steps:

Preheat your oven to 350°F. Grease a 2 QT baking dish and set aside.
Shred the cold potatoes into a large bowl using a cheese grater.
Add the minced onion and toss lightly until mixed throughout, trying not to mash the potatoes.
Combine the sour cream, garlic powder salt and pepper. Gently stir in to coat the potatoes, again, trying not to mash.
Add the cheddar cheese and mix well.
Gently spoon the mixture into the prepared baking dish in an even layer.
Bake in the preheated oven until hot throughout and the top is browned, 30 to 35 minutes.
Remove and serve garnished with minced green onions.

Nutrition Facts : Calories 503 kcal, Carbohydrate 49 g, Protein 18 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 79 mg, Sodium 546 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 8 g, ServingSize 1 serving

DILL POTATOES ROMANOFF

Dill Potatoes Romanoff image

These tangy potato cubes, topped with cheddar cheese, can be mixed ahead and refrigerated until you're ready to bake them. Rita Deere of Evansville, Indiana likes to serve them with steak and green beans.

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 cups cubed red potatoes
2/3 cup 1% cottage cheese
1/3 cup sour cream
1 tablespoon all-purpose flour
1 tablespoon dried minced onion
1/8 to 1/4 teaspoon dill weed
1/8 teaspoon salt
1/4 cup shredded cheddar cheese

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender. Drain and cool. , In a blender or food processor, puree the cottage cheese, sour cream and flour. Pour into a large bowl. Stir in the onion, dill and salt. Add the potatoes; toss gently. , Transfer to a shallow 3-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

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