New Potatoes Romanoff Recipes

POTATOES ROMANOFF

Potatoes Romanoff image

Being Irish, I do require potatoes as a regular part of my diet. I get tired of the same old thing, though, and this recipe changes things up a bit.

Provided by JackieOhNo

Categories Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 medium potatoes
boiling water, to cover
1 cup sour cream
4 scallions, thinly sliced
1 1/4 cups sharp cheddar cheese, shredded
1/2 teaspoon salt
1/8 teaspoon pepper
paprika

Steps:

Preheat oven to 350 degrees.
Wash and quarter the potatoes. Place in a saucepan, cover with boiling water, and cook until tender. Drain and shred coarsley with a grater.
In a bowl, combine shredded potatoes with sour cream, scallions, 2/3 cup sharp Cheddar cheese, salt, and pepper. Mix well and transfer to a shallow baking dish or pie plate (9-10 inches).
Sprinkle remaining cheese over top. Dust with paprika.
Bake, uncovered, at 350 degrees for about 40 minutes, or until golden.
(If you would like to make this ahead of time, just add 10 minutes or so to the baking time if the unbaked potatoes are chilled.).

Nutrition Facts : Calories 289.6, Fat 16, SaturatedFat 10, Cholesterol 41.6, Sodium 370.4, Carbohydrate 27.5, Fiber 3.4, Sugar 1.5, Protein 10.1

STEAKHOUSE POTATOES ROMANOFF

Steakhouse Potatoes Romanoff image

They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 10h30m

Yield 8

Number Of Ingredients 8

Ingredients

1 teaspoon butter, or as needed
3 large russet potatoes, scrubbed
2 shallots
3 teaspoons kosher salt
½ teaspoon freshly ground white pepper
1 pinch cayenne pepper, or to taste
2 ½ cups grated sharp white Cheddar cheese
1 ¾ cups sour cream

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
Preheat the oven to 425 degrees F (220 degrees C).
Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g

POTATOES ROMANOFF

Potatoes Romanoff image

This great potato side dish recipe is adapted from Chef John Schenk of the Strip House in Las Vegas, who learned it from his mother in Buffalo, NY.

Provided by John Mitzewich

Categories Side Dish Dinner

Time 1h

Yield 8

Number Of Ingredients 6

Ingredients

2 pounds whole baked potatoes , grated or chopped small
1/2 cup finely minced onions
2 cups grated white cheddar cheese
1 1/2 cup sour cream
Salt, to taste
Freshly ground black pepper , to taste

Steps:

Gather the ingredients.
Preheat oven to 350 F.
In a large bowl combine the potatoes , onion, 1 1/2 cups of the cheese (reserve about a 1/2 cup of cheese for the top), and salt and freshly ground black pepper to taste.
Gently fold in the sour cream until just combined.
Butter a casserole dish, or individual ramekins , and spoon in the mixture. (You want as an irregular a surface as possible, with lots of nooks and crannies.)
Top with the remaining cheese and bake in the oven for 25 to 30 minutes, until golden brown.
Serve and enjoy.

Nutrition Facts : Calories 321 kcal, Carbohydrate 28 g, Cholesterol 56 mg, Fiber 3 g, Protein 11 g, SaturatedFat 10 g, Sodium 370 mg, Sugar 4 g, Fat 19 g, ServingSize 1 casserole (6 servings), UnsaturatedFat 0 g

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

Categories Side Dish

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