Potatoes Romanoff

potatoes romanoff complete on white plate

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This delicious Vegas steak house classic side dish is a casserole full of delicious chunky grated baked potatoes in a sour cream, onion, and cheese sauce!

Best made when potatoes are baked and cooled in the fridge overnight, it is also a great way to use up leftover baked potatoes from a bigger dinner the night before.

Why not also learn how to make a Lemon Drop Martini to go with your steak dinner? Or a Vesper Martini instead?

Potatoes Romanoff

Potatoes Romanoff is best known for being a classic found in Vegas steak houses. Despite being such a loved classic Potatoes, Romanoff is surpassingly simple to make and is the perfect accompaniment to steak and other meat dishes.

The great thing about Potatoes Romanoff is that it uses up leftovers and ingredients that most people have in their kitchen. For such a classic dish Potatoes Romanoff is quick and easy to master.You can even do most of the preparations beforehand so that you are free to enjoy the evening rather than feeling trapped in the kitchen.

potatoes romanoff ingredients

Potatoes Romanoff Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Russet potatoes, baked and chilled

• Yellow onion

• Grated white cheddar cheese

• Grated orange Cheddar cheese

• Sour cream

• Garlic powder

• Salt & Pepper

• Green onions

potatoes romanoff in mixing bowl

How To Make Potatoes Romanoff

• Grease a 2 quart baking dish and set aside

• Shred the cold potatoes and toss into a large bowl using a cheese grater

• Add in the minced onion and toss slightly, until mixed throughout

• Combing the sour cream, garlic powder, salt and pepper

• Gently stir the seasonings in to coat the potatoes

• Add in the cheese and mix well

• Spoon the mixture into the prepared baking dish in an even layer

• Bake in a preheated oven until hot and the top is browned, about 30 minutes

• Remove and serve garnished with minced green onions

potatoes romanoff complete in white baking pan

What Kind Of Texture Should You Be Trying To Get The Potatoes Into For This Recipe?

The potatoes are the star of this dish, so it is important to get their texture just right.

You can use leftover baked potatoes for this dish, and it is a great way to use up food that would otherwise go to waste. When using leftover potatoes, it is best to shred them straight out of the fridge. The cold helps the potatoes to stay firm, allowing you to work with them.

Try not to shred the potato too fine as it will soften further when baked. The goal is for the cooked dish to have a chunky potato texture, as opposed to a smooth mashed texture.

When roasting fresh potatoes for this dish, it is best to undercook them slightly. Try to find the balance between potatoes that you can easily dig a fork into but are also not so soft that they turn to mashed potatoes upon the slightest touch.

potatoes romanoff complete on white plate

Ways To Make Spice Up Your Potatoes Romanoff Recipe

Potatoes Romanoff is a classic for a reason, and this dish is sure to be a hit no matter whom you serve it to. This does not mean that you cannot have fun with this recipe and make small changes to really make the dish your own.

One of the easiest ways to keep this dish feeling fresh is to try using different cheeses. A blend of white and orange cheddar will guarantee you that classic taste that everyone loves, but why not swap them out for some of your favorite cheeses.

You can also try to match the cheeses to the rest of your dish. Monterey Jack cheese, for example, is an excellent choice for a smoked meat plate as it adds a nutty taste to the dish. Gouda is another cheese that works well in Potatoes Romanoff and will add a sweetness to the potatoes.

Another way to change up this classic Potatoes Romanoff recipe is to experiment with different seasoning and spice blends. Like with the cheeses that you use, why not match the spices with the other dishes you will be serving alongside the potatoes.

Smoked paprika will add a slight kick to the dish, making for a perfect side dish for smoked meats. While herb blends would turn your potatoes into the perfect side dish for chicken.

Have some fun with the different ways you can alter this recipe, and remember that when baked potatoes and sour cream are involved, your guests will always go home happy!

Looking for more Side Dish recipes that pair with steak? Try these out:

Easy Garlic & Herb Oven Roasted Tomatoes

Buttery Garlic and Thyme Roasted Mushrooms

Smoky Pan Fried Potatoes and Onions

Happy Cooking



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This delicious Vegas steak house classic side dish is a casserole full of delicious chunky grated baked potatoes in a sour cream, onion and cheese sauce! Best made when potatoes are baked and cooled in the fridge overnight.

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Potatoes Romanoff

This delicious Vegas steak house classic side dish is a casserole full of delicious chunky grated baked potatoes in a sour cream, onion and cheese sauce! Best made when potatoes are baked and cooled in the fridge overnight.
5 from 6 votes
potatoes romanoff on white plate
Prep Time
15 minutes
Cook Time
30 minutes
Side Dish
Karlynn Johnston


  • 4 large russet potatoes baked and chilled wrapped in plastic wrap
  • 1/2 cup finely minced yellow onion
  • 1 1/2 cups grated sharp white Cheddar cheese
  • 1 cup grated sharp orange Cheddar cheese divided
  • 1 1/2 cups sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup minced green onions.


  • Preheat your oven to 350°F. Grease a 2 QT baking dish and set aside.
  • Shred the cold potatoes into a large bowl using a cheese grater.
  • Add the minced onion and toss lightly until mixed throughout, trying not to mash the potatoes.
  • Combine the sour cream, garlic powder salt and pepper. Gently stir in to coat the potatoes, again, trying not to mash.
  • Add the cheddar cheese and mix well.
  • Gently spoon the mixture into the prepared baking dish in an even layer.
  • Bake in the preheated oven until hot throughout and the top is browned, 30 to 35 minutes.
  • Remove and serve garnished with minced green onions.

Recipe Notes

Use my baked potato recipe for the perfect baked potatoes.
This recipe should be CHUNKY, it is not meant to be mashed or smooth.

Nutrition Information

Calories: 503kcal, Carbohydrates: 49g, Protein: 18g, Fat: 27g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 79mg, Sodium: 546mg, Potassium: 1189mg, Fiber: 4g, Sugar: 4g, Vitamin A: 875IU, Vitamin C: 16mg, Calcium: 442mg, Iron: 3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Jeffrey says

    Could you use loose hash browns instead of shredding baked potatoes? Just curious.

  2. Sally says

    Looks delicious and a change from the usual “funeral potatoes”. Wondering, could you use frozen hashbrowns?

    • Karlynn Johnston says

      You leave the skin on you bake it, cool it, wrap it then shred it!5 stars

      • Sandy says

        I think the 2 previous people were asking if you shred the potatoes with the skin on.

    • Devin Nalle says

      This looks delicious and I can’t wait to try it! Why is the yellow cheddar divided?

      • Mr. Kitchen Magpie says

        That’s actually a mistake, thanks for flagging

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