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4.89
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17
votes
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.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Chilling
8
hours
hrs
Course:
Side Dish
Cuisine:
American
Servings:
6
Calories:
503
kcal
Author:
Karlynn Johnston
Ingredients
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.
Instructions
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.
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
Calories:
503
kcal
|
Carbohydrates:
49
g
|
Protein:
18
g
|
Fat:
27
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
79
mg
|
Sodium:
546
mg
|
Potassium:
1189
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
875
IU
|
Vitamin C:
16
mg
|
Calcium:
442
mg
|
Iron:
3
mg