Steakhouse Potatoes Romanoff
Chef John's potatoes Romanoff feature shredded potatoes fluffed up with sour cream and cheese and baked into the ideal holiday gratin or steak side dish.
Made it twice: First exactly as written except decreased salt by half as cheese has a lot of salt in it - glad I did. Second round - by request BTW for New Year's day dinner - was a bit shy of cheddar so shaved in half a stick frozen butter and green onion in place of shallot as it's what I had. Rave reviews again. Personally prefer the green onion cuz I like 'em but this appears to be a user friendly recipe. Will stick with half the salt, green onion, probably try yellow cheddar for more visual interest since it's just lightly tossed in and maybe some bacon. Great recipe. TY Chef John, love your recipes and inspiration!!
These are better than outstanding! On my list called "my specialties to bring to someone's dinner party". I used plenty of garlic.
I absolutely love this recipe!! I made it for my family tonight. To be honest, I did not look at this recipe completely yesterday. I did not know that once the potatoes are cooked that you had to let them sit in the fridge for 8 hours or overnight. It makes perfect sense though. But I was in the mood for them today and did not want to wait that long. After I cooked the potatoes, I left them in the aluminum foil and put them in a big bowl of ice water with extra ice packs just to make sure the water stayed cold. It worked perfectly for me. I took the potatoes out of the water after an hour of sitting in there. I then shredded the potatoes as instructed. I did substitute plain yogurt for the sour cream. I also used half the sour cream like others had suggested. Thank you for sharing this wonderful recipe and I would definitely make this again!!
I made these last night using only 1 potato bc there is only two of us. I followed the directions exactly & they turned out absolutely PERFECT!! We had them with broiled Lobster Tails & Salad (an early Valentines Day dinner.) I will definitely make these again very soon. I love, love Chef John’s recipes & he explains everything to the T. Thanks Chef John & Happy Valentines Day to you too!
Made no changes. Made it with his prime rib recipe for Christmas dinner. Family loved it. They Couldn't believe I would shred my own potatoes. I will definitely make them again and again. I used kosher and it was a tad salty for our taste buds. I would lessen the kosher half a teaspoon next time. I actually made this ahead and placed back into frig. After prime rib was sitting and covered I popped it into oven. Both ready to serve at the same time. For me this dish was not time consuming. Took less time than If I made cheesy pot with the canned soup. This was much much better.
Made exactly according to the recipe and they turned out delicious! Such a simple recipe, using ingredients I've used before in baked or mashed potatoes, seems more delicious when combined using this method. Thank you for such a great recipe! We definitely enjoyed it, and I will be making this again!
Wow. I made this as written except I decreased the salt as recommended by other reviewers. Also I wasn’t sure what size baking dish. I used one with high sides. That resulted in a longer cooking time. Also the feedback from the group to whom I served it was to use a flatter baking dish to allow for more area of crunchy top.