If you’re looking for an easy, make-ahead potato casserole that’s perfect for holiday gatherings, Potatoes Romanoff is a fantastic option. This cheesy, creamy dish with sour cream is loaded with rich flavors and makes a comforting side for any festive meal.
How To Make Potatoes Romanoff
- Preheat your oven to 425ºF. Using a fork, pierce 2 lbs of scrubbed potatoes, then wrap in foil and place on a baking dish. Bake for 40-60 minutes, then refrigerate overnight or for at least 3-4 hours.
- When ready to cook, preheat oven to 350ºF. Grate the chilled potatoes into a large bowl.
- Add ¾ cup minced shallots, 2 cups grated white cheddar, 1 ½ cups sour cream, ½ tsp garlic powder, salt, and ground white pepper. Mix until well combined.
- Grease a 9×13-inch casserole dish and transfer the potato mixture to the dish.
- Top with 1 cup grated white cheddar and ½ cup grated Parmesan. Bake for 25-35 minutes, or until golden brown. Enjoy!
What to Serve with Potatoes Romanoff
This creamy potato casserole goes wonderfully with ham, pork, ribs, steak, or an olive salad.
Can You Freeze Potatoes Romanoff?
Absolutely! Once cooled, wrap the casserole tightly in foil and store in the freezer for up to one month.
Recipe Tips
- Russet potatoes work best, but Yukon Gold or Idaho potatoes are great alternatives.
- For extra flavor, sauté the shallots in butter until golden before adding them.
- Pre-baked potatoes make this recipe even easier.
- Add green onions, chives, parsley, smoked paprika, or rosemary for extra flavor!
This easy make-ahead Potato Casserole is the perfect side dish for holiday dinners when you’re juggling multiple dishes. Creamy and cheesy, it’s a crowd-pleaser that you can prep in advance!
Ingredients
2 lb potatoes, scrubbed
¾ cup shallots, minced
3 cups grated white cheddar cheese, divided
1 ½ cups sour cream
½ cup grated parmesan cheese
½ tsp garlic powder
Salt, to taste
Freshly ground white pepper, to taste
Directions
- Preheat the oven to 425°F. Pierce each potato with a fork, wrap in foil, and place on a baking dish. Bake for 40-60 minutes until fork-tender. Let cool, then refrigerate overnight or for at least 3-4 hours.
- When ready to assemble the casserole, preheat the oven to 350°F. Grate the chilled potatoes into a large bowl. Add shallots, 2 cups of grated cheddar, sour cream, garlic powder, salt, and white pepper. Mix until well combined.
- Grease a 9×13-inch casserole dish with non-stick spray. Transfer the potato mixture to the dish, then sprinkle the remaining 1 cup of cheddar and the parmesan on top.