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Potatoes Romanoff

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Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

 
Twice Baked Potatoes have always been a favorite of mine, so when I saw this recipe for Potatoes Romanoff (something I had never tried before) I knew I had to make it immediately! It takes the twice baked potato to a whole new level by shredding the baked potato and folding in lots of sharp white cheddar cheese, flavorful shallots and sour cream. Once it’s tossed together, it’s topped with a little more cheese (because really, everything is better when topped in cheese) and then baked again until the cheese is golden and the potatoes are warm.

This recipe was submitted Tasty Kitchen member Duane Puitman from Cottage in the Oaks, and thank goodness for that because I’m officially obsessed. It’s going to be making many appearances in my kitchen in the coming months, that’s for sure!

Okay, here’s what to do…

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Start with 3 large russet potatoes.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Wrap each of them up in tin foil.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Stick them into a 425ºF preheated oven on the metal rack. They are going to bake for about 1 hour. Once the potatoes come out of the oven, remove the tin foil and let them cool. Once cooled, place them in a container and cover with plastic wrap and refrigerate overnight.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Next, using a box grater or your food processor grater attachment, grate all of the potatoes.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Chop up a few shallots.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Combine the grated potato and chopped shallots in a large bowl.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Pile on most of the white cheddar cheese. Try not to eat half of it like me because it just means you have to grate more when you’re ready for it!

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Add the salt and pepper.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Followed by a big dollop of sour cream. Yum!

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Mix everything together with your hands if you feel like getting a little messy, or with a spoon. Whichever you prefer!

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Transfer the mixture to a baking dish and plop it on in. No need to pack down the potatoes, leave them scattered about so it give it that rustic look.

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Scatter on the remaining cheddar cheese (by this step, I most certainly had to grate more cheese since I kept snacking on it) and bake it in a 350ºF oven for about 30-40 minutes until the cheese is just golden and the potatoes are hot!

 
 
 
Tasty Kitchen Blog: Potatoes Romanoff. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Duane of Cottage in the Oaks.

Once it’s out of the oven, it’s time to dig in!

Feel free to top your serving with some chopped scallions or chives. It gives it an extra dimension and it’s just the right thing to do. This would be an excellent side dish for some steaks. Just saying.

A big thank you to Duane for such a delicious and wonderful recipe! Be sure to check out Cottage in the Oaks for more awesome ideas.

 
 

Printable Recipe

Potatoes Romanoff

See post on Cottage In the Oaks | Daune Pitman’s site!
4.66 Mitt(s) 15 Rating(s)15 votes, average: 4.66 out of 515 votes, average: 4.66 out of 515 votes, average: 4.66 out of 515 votes, average: 4.66 out of 515 votes, average: 4.66 out of 5

Prep Time:

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Difficulty: Easy

Servings: 6

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Description

A great side, wonderful with steak as an alternative to baked potatoes.

Ingredients

  • 3 whole Large Russet Potatoes, Unpeeled
  • ¾ cups Minced Shallots
  • 2-½ cups Grated White Cheddar Cheese, Divided
  • 2 teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Pepper
  • 1-½ cup Sour Cream

Preparation Instructions

Preheat oven to 425 F.

Wrap potatoes in aluminum foil. Bake potatoes on a pan in the oven until done, about an hour. Remove foil and let potatoes cool to room temperature. Put potatoes on a plate, cover with plastic wrap, and refrigerate overnight.

Grate the chilled potatoes, including skins. You can use a large box grater or a food processor. (I like the food processor!) Transfer grated potatoes to a bowl and sprinkle in the shallots, 1 3/4 cup cheese, salt, and pepper.

Use your hands to gently toss together. (I guess you could stir it too but you would miss all the fun. Go ahead, plunge those hands down in there!) Then fold in sour cream.

Transfer mixture to a 1 1/2 quart gratin dish, making sure that you don’t compress (or squash, or moosh, or squish) it! Sprinkle the remaining cheese on top.

Bake at 350 F until the top is golden brown, about 30 minutes. Serves 6.

Recipe slightly adapted from williams-sonoma.com via Strip House.

 
 
_______________________________________

Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 

46 Comments

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Janice Gilman on 11.26.2011

Holy Cow! My family will go crazy over this one!

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Alecia on 11.23.2011

This is amazing, thanks for the great recipe!!

Kristi Townsend on 11.18.2011

I’m making this tonight…..I made a few exchanges though.

I added ground sweet italian sausage
I switched the cheese to Monterey Jack, Mozzerella and Parmesan cheese in the potato mix and on top is a colby jack.

I plan to top with crumbled bacon and green onions. Neither of my kids like baked or mashed potatoes but I hope they will love this! It looks absolutely yummy!

Wanda on 11.13.2011

Two words: Green Chiles!

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marylu2 on 11.6.2011

This is an oldie but a goody! Definitely NOT “Funeral Potatoes,” with the frozen hash browns and canned soup! This is real food, and so delicious!

Sheldon on 9.27.2011

Hi!

This looks like a really delicious recipe! It’s in my oven baking right now, in fact. I was wondering something, for the dollop of sour cream, how should the potatoes be when mixed together? Mine became really wet when I tried it. Should the potatoes be a bit moist, but mostly dried?

I’m still learning to cook as I just moved out on my own for university.

Thank you so much!

Brianna on 9.17.2011

can you use frozen hash browns that are already shredded?

Rayla on 9.15.2011

We make something similar called funeral potatoes. We use cheddar cheese instead of parmesean and mix equal amounts of cream of chicken soup and sour cream. For a little extra flavor I like to add a bit of onion soup mix and garlic salt as well.

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Kenneth on 9.15.2011

This is the bomb! Thanks for sharing.

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eliza j on 9.6.2011

I don’t care what they are called, my husband and I loved them and this recipe is a permanent fixture in our home ~ just made them with potatoes from our garden and they were soooooooooooooooooo AWESOME!!!! thanks so much for this wonderful recipe!

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mnheather on 9.6.2011

Where I am from “funeral potatoes” are made from frozen hashbrowns and have cream of mushroom soup. This was different – like a twice baked potato with a unique texture… I loved them! Thanks for sharing!

Tracy Earley on 9.4.2011

I made this recipe only from William Sonoma; didn’t cover the baked potatoes with foil as they baked…remarkable!! love baking potatoes that way now!!

DaNene on 9.3.2011

In Utah these are called Funeral Potatoes!

Ali on 9.2.2011

Made it last night – Holy Toledo that was good! Thanks!

kim forslund on 9.2.2011

This recipe is perfection just the way it is presented. I made it for a friend who is an excellent cook. She loved it as well. A new staple in our house!

GAMcBeth on 9.1.2011

Oh my goodness!! That looks so deliciously yummy!! I can’t wait to make this. Thank you for passing it along.

Angie on 9.1.2011

Wow, what a fancy name for a familiar dish! In my neck of the woods these are called Funeral Potatoes. Whenever our church provides a meal following a funeral, you can guarantee there will be ham and funeral potatoes. It’s just a fact of life. This looks yummy with the peels on. I always simplify and use frozen hash browns…

Carolee Owen on 9.1.2011

I will be watching my beautiful little granddaughter Emma

Michelle C. on 9.1.2011

This looks amazing…can’t wait to try it!

Shannon Martin on 9.1.2011

I had no idea this had a name. I do this all the time. Only I put bacon bits into mine as well as a little cream cheese to rich it up! Delicious!

Mealr on 9.1.2011

Who said LOVE did not come as a side dish? OH MAMA!

D Weiser on 9.1.2011

I’m with Ali–use a bag of frozen potatoes O’Brien to get ‘er done faster! And I concur with the prevailing sentiment–add bacon to take it over the top! Mmmmmmm, bacon…..I make a similar recipe, but instead of sour cream, it calls for cream of mushroom soup (and uses the frozen O’Briens and bacon as mentioned).

Jackie on 8.31.2011

This recipe is like the recipe I got from a Williams-Sonoma magazine…..YUMMY!

Kay Carrasco on 8.31.2011

This looks wonderful, but there are some food allergies I’d have to work around. Is there a substitute for the sour cream (hubby can’t tolerate it)? And do you suppose that this would work all right using low-fat cheese?

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    whatsgabycooking on 9.1.2011

    Hi Kay! You could use a low fat cheese for sure! And I think perhaps some yogurt would be a good replacement for the sour cream. What kind of food allergies – I’ll help you work around it!

Patti Rabbit on 8.31.2011

I would have to put a stick of butter in it.

Christy M on 8.31.2011

I also love twice bake potatoes but am to lazy to be careful to scoop out the filling so I make a kind of casserole with it and I add bacon, chives, and sometimes I saute the onions. This is a family favorite and I get lots of requests for potlucks!

Dize on 8.31.2011

Looks very similar to what we refer to as “funeral potatoes” – I LOVE, Love, love them. Funeral potatoes have butter added with the sour cream – I have never been sure it they are called funeral potatoes because they are served at a lot of funerals, or because of the fat content!!!

DonnaH on 8.31.2011

Very similar to the potato dish we serve in my house – usually at holidays – Aunt Georgenne’s Potatoes – throw in a handful of crispy bacon bits if you have them as well. Really good leftover as well.

Shannon Crandall on 8.31.2011

That looks delicous! I’d probably eat the whole pan, so I’m probably not going to make it until the holiday’s though – my waistline will thank me.

Ali on 8.31.2011

So going to try this, it might be dinner tonight! Who needs a balanced meal!

DanaKitt on 8.31.2011

To save some time, you can also use frozen hash browns with peppers & onions in them. Which taste just as yummy!

Sarah B. on 8.31.2011

Oh, yum. So totally horrible for my diet/cholesterol but YUM. Those might be worth it.

TiffH on 8.31.2011

This is completely different from my familys potatoe romanoff recipe, one of my faves. This looks good too, but I don’t know if it will stack up to my mommas ;)

Desanka on 8.31.2011

Thanks for the recipe. One question: do you peel the potatoes after baking?

Nicole on 8.31.2011

Looks like just the typical “cheesy potatoes” recipe to me.

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carolinagirl on 8.31.2011

Yea, a new potato recipe! My husband will be so happy! Can’t wait to try this! Thanks for posting!

Heather (Heather's Dish) on 8.31.2011

this looks like pure decadent potato heaven!

Danette Doucette on 8.31.2011

ummm….one word. BACON.

Jean F on 8.31.2011

*thud*

Fainting from the yummy goodness of sour cream and cheese… This sounds just absolutely yummy!

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Cottage In the Oaks | Daune Pitman on 8.31.2011

Gaby~

Thanks so much for the recipe feature! It’s one of our favorites…..enjoy!

Blessings~
Daune

Sandi on 8.31.2011

Yum……Definitely will make this one.