Description

Steakhouse Potatoes Romanov is a comforting, cheesy baked potato dish perfect for a hearty side. Tender boiled russet potatoes are gently mixed with sour cream, butter, and onions, then topped with sharp Cheddar cheese and baked until golden and bubbly. Garnished with fresh chives, this recipe offers a creamy, flavorful accompaniment ideal for steak dinners or family meals.

Ingredients

Scale

Potatoes and Toppings

3 large russet potatoes
2 cups sharp Cheddar cheese, grated
1/4 cup fresh chives or green onions, finely chopped (for garnish)

Mix-in Ingredients

1 medium onion, finely chopped
1 cup sour cream
1 tablespoon unsalted butter, melted
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Boil Potatoes: Peel and cut the russet potatoes into chunks. Place them in a pot of salted water and boil until fork-tender, which takes about 15 to 20 minutes.
Drain and Dry: Drain the potatoes thoroughly and let them dry for a few minutes to reduce excess moisture.
Prepare Sour Cream Mixture: In a mixing bowl, combine the sour cream, melted butter, finely chopped onion, salt, and black pepper. Mix well to blend all flavors.
Combine Potatoes and Cream Mixture: Gently fold the boiled potatoes into the sour cream mixture, taking care to keep some potato chunks intact for texture.
Assemble in Baking Dish: Transfer the potato mixture into a baking dish, spreading it out evenly. Sprinkle the grated sharp Cheddar cheese evenly over the top.
Bake: Preheat the oven to 375°F (190°C) and bake the assembled dish for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden brown.
Garnish and Serve: Remove from the oven and garnish with freshly chopped chives or green onions before serving warm.

Notes

Use russet potatoes for the best texture and flavor in this recipe.
Do not overmix the potatoes to keep a creamy, chunky consistency.
If you prefer a crispier top, broil the dish for 2-3 minutes at the end of baking.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
For a dairy-free version, substitute sour cream and cheese with suitable alternatives.