Potatoes Romanoff


This Potatoes Romanoff is a classic, elegant side dish that combines tender potatoes with rich sour cream, sharp cheddar cheese, and sweet caramelized onions. It’s creamy, cheesy, and utterly comforting—perfect for holidays, special occasions, or whenever you want to elevate your meal with a touch of sophistication. Whether you’re serving it alongside roast beef, chicken, or even as a standalone dish, this recipe is sure to impress. Let’s get cooking!

Ingredients You’ll Need:

For the Potatoes Romanoff:

  • 2 lbs Yukon Gold or russet potatoes , peeled and thinly sliced (about 1/8-inch thick)
  • 2 tablespoons unsalted butter
  • 2 large onions , thinly sliced
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese (plus extra for topping)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for depth of flavor)
  • Salt and black pepper , to taste
  • 1/4 cup chopped fresh parsley , for garnish

Step-by-Step Instructions:

Step 1: Preheat and Prep

  1. Preheat your oven to 375°F (190°C) . Lightly grease a 9x13-inch baking dish or spray it with nonstick cooking spray.
  2. Thinly slice the potatoes and onions using a mandoline slicer or sharp knife for even thickness.

Step 2: Caramelize the Onions

  1. In a large skillet over medium heat, melt the butter. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15–20 minutes .
  2. Remove the onions from the skillet and set aside.

Step 3: Layer the Potatoes

  1. In a large mixing bowl, combine the sliced potatoes, caramelized onions, sour cream, cheddar cheese, Parmesan cheese, garlic powder, smoked paprika (if using), salt, and pepper. Toss gently to coat the potatoes evenly.
  2. Spread half of the potato mixture into the prepared baking dish. Top with the remaining potato mixture, pressing down lightly to compact the layers.

Step 4: Bake Until Golden

  1. Cover the dish with aluminum foil and bake for 45 minutes .
  2. Remove the foil, sprinkle additional shredded cheddar cheese on top, and bake uncovered for an additional 15–20 minutes , or until the potatoes are tender when pierced with a fork and the top is bubbly and golden.


 

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