Potatoes Romanoff 🥔🧀
A decadent, crispy-topped potato casserole with layers of cheesy sour cream—luxurious enough for a steakhouse!
Ingredients *(Serves 6-8)*
-
2 lbs (900g) russet potatoes, peeled
-
1½ cups (360ml) sour cream
-
1½ cups (150g) sharp cheddar cheese, shredded
-
½ cup (50g) grated Parmesan
-
¼ cup (60g) unsalted butter, melted
-
2 cloves garlic, minced
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp paprika (plus extra for dusting)
-
2 tbsp fresh chives, chopped
Instructions
1. Prep the Potatoes
-
Grate potatoes using a box grater (or food processor).
-
Place in a clean kitchen towel, squeeze out all excess moisture (critical for crispiness!).
2. Mix the Layers
-
In a bowl, combine:
-
Dried grated potatoes
-
Sour cream, cheddar, Parmesan, melted butter, garlic, salt, pepper, and paprika.
-
-
Mix gently but thoroughly.
3. Bake to Golden Perfection
-
Spread mixture into a greased 9×13-inch baking dish.
-
Dust with extra paprika.
-
Bake at 375°F (190°C) for 50-60 mins until deeply golden and crispy on top.
4. Garnish & Serve
-
Sprinkle with fresh chives.
-
Let rest 10 mins before slicing.
Pro Tips
🔥 Extra crispy: Broil for 2-3 mins at the end.
🧅 Upgrade it: Add ½ cup caramelized onions between layers.
⏳ Make ahead: Assemble (unbaked) and refrigerate overnight—add 10 mins to bake time.
Pair with: Ribeye steak or roasted chicken.
Crispy, creamy, cheesy magic! ✨🔪 (Inspired by the legendary Beverly Hills Hotel recipe.)