Go Back

Cheesy Potatoes Romanoff Casserole

A rich, creamy casserole made with russet potatoes, sharp cheeses, and gentle aromatics, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 13 hours 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Potatoes and Base
  • 3 large large russet potatoes Baked and grated after chilling overnight.
  • 3 tablespoons salted butter Plus more for greasing the baking dish.
  • 1 small shallot, finely diced
  • 1 clove garlic, minced
Seasonings
  • 2 teaspoons kosher salt
  • 1/2 teaspoon white pepper
Creamy Mixture
  • 1 1/2 cups full-fat sour cream
  • 2 cups sharp white cheddar, freshly shredded For filling.
  • 1/2 cup grated Parmesan
  • 1/2 cup sharp white cheddar For topping.
Garnish (Optional)
  • to taste chives, minced Optional, for serving.

Method
 

Preparation and Baking Potatoes
  1. Preheat the oven to 400°F. Scrub the potatoes, dry them, prick them with a fork, wrap in foil, and bake for about 1 hour 15 minutes until tender. Let cool to room temperature, then refrigerate overnight.
Prepare Aromatics
  1. Heat oven to 400°F again. Butter a 2-quart baking dish. Melt 3 tablespoons of butter in a saucepan over medium-low heat, add shallot, cook until soft, then add garlic and cook until fragrant.
Grate and Mix Potatoes
  1. Grate the chilled potatoes with skins on into a large bowl. In another bowl, whisk together sour cream, salt, white pepper, cheddar, and the shallot-garlic mixture. Fold the grated potatoes into the mixture until just combined.
Assemble and Bake Casserole
  1. Spread the potato mixture in the baking dish, topping it with Parmesan and remaining cheddar. Bake for 25-30 minutes until golden brown and hot.
Rest and Serve
  1. Let the casserole rest for 10 minutes before serving. Optionally, finish with minced chives.
Make Ahead and Storage
  1. Assemble up to 48 hours in advance, refrigerate covered. Bake from room temperature for 30-35 minutes if assembled ahead.

Notes

For best texture, bake potatoes the day before and chill overnight. Adjust salt according to cheese saltiness, and avoid overmixing after adding potatoes.