POTATOES ROMANOFF
Delicious, easy twice baked potato casserole with just seven ingredients. Potatoes Romanoff is a classic steakhouse side dish, but I love it as a vegetarian make-ahead Thanksgiving side or even a weeknight dinner treat!
Provided by Lindsay
Time 40m
Number Of Ingredients 7
Steps:
- To bake the potatoes, pierce all over with a fork and wrap in aluminum foil. Bake the potatoes for 1 hour at 425F, then refrigerate still wrapped overnight. This is also a great use for leftover baked potatoes!
- To make the casserole, very gently grate the refrigerated baked potatoes, skin and all, on a box grater.
- In a shallow dish or large bowl, combine the grated potatoes, onion, salt, several grinds of pepper, cheese, and sour cream. Mix very gently - I like to use my fingers to do this. The idea is to mix the ingredients without mushing or breaking the potato pieces.
- Transfer the potato mixture to a baking dish, heaping the mixture to mound in the center of the casserole. Pour the melted butter over the Potatoes Romanoff and sprinkle with a bit more salt and pepper. This can be done in advance!
- When ready to bake, preheat the oven to 375F. Bake the Potatoes Romanoff uncovered for about 30 minutes until hot all the way through and lightly browned on top. YUM.
POTATOES ROMANOFF
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
DILL POTATOES ROMANOFF
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
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 :
STEAKHOUSE POTATOES ROMANOFF
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
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
Make and share this Potatoes Romanoff recipe from Food.com.
Provided by Isabeau
Categories Potato
Time 1h5m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in water with salt till done.
- Cut potatoes into ½ inch dices.
- Toss potatoes with cottage cheese, sour cream, garlic, salt, and green onions.
- Turn into a buttered 1 ½ quart casserole.
- Sprinkle with the cheese, bake @ 350 for 35 minutes or until potatoes are heated through and cheese is melted.
- Sprinkle with reaming parsley, serve.
Nutrition Facts : Calories 364.4, Fat 12.9, SaturatedFat 8, Cholesterol 36.1, Sodium 453.8, Carbohydrate 46.3, Fiber 5.7, Sugar 2.4, Protein 17.1
ROMANOFF POTATO CASSEROLE
I have been making this recipe for many years. If you like potatoes & cheese, you're going to like this recipe.
Provided by Judy W
Categories Potatoes
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350^. Cook cubed potatoes, with salt, until a little tender; drain & place in a 13x9 buttered casserole dish. Sprinkle with a dash of garlic salt.
- 2. Mix sour cream, cottage cheese & onion. Pour over potatoes; sprinkle with cheddar cheese. Bake 45 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love