POTATOES ROMANOFF
Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- In a large bowl combine the potatoes , onion, 1 1/2 cups of the cheese (reserve about a 1/2 cup of cheese for the top), and salt and freshly ground black pepper to taste.
- Gently fold in the sour cream until just combined.
- Butter a casserole dish, or individual ramekins , and spoon in the mixture. (You want as an irregular a surface as possible, with lots of nooks and crannies.)
- Top with the remaining cheese and bake in the oven for 25 to 30 minutes, until golden brown.
- Serve and enjoy.
Nutrition Facts : Calories 321 kcal, Carbohydrate 28 g, Cholesterol 56 mg, Fiber 3 g, Protein 11 g, SaturatedFat 10 g, Sodium 370 mg, Sugar 4 g, Fat 19 g, ServingSize 1 casserole (6 servings), UnsaturatedFat 0 g
POTATOES ROMANOFF
Make and share this Potatoes Romanoff recipe from Food.com.
Provided by Chef 313014
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper.
- Turn mixture into buttered 1 1/2 quart casserole. Sprinkle with remaining cheese and paprika.
- Bake uncovered at 350F for 40 minutes.
STEAKHOUSE POTATOES ROMANOFF
They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
- Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
- Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
- Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g
POTATOES ROMANOFF
Being Irish, I do require potatoes as a regular part of my diet. I get tired of the same old thing, though, and this recipe changes things up a bit.
Provided by JackieOhNo
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Wash and quarter the potatoes. Place in a saucepan, cover with boiling water, and cook until tender. Drain and shred coarsley with a grater.
- In a bowl, combine shredded potatoes with sour cream, scallions, 2/3 cup sharp Cheddar cheese, salt, and pepper. Mix well and transfer to a shallow baking dish or pie plate (9-10 inches).
- Sprinkle remaining cheese over top. Dust with paprika.
- Bake, uncovered, at 350 degrees for about 40 minutes, or until golden.
- (If you would like to make this ahead of time, just add 10 minutes or so to the baking time if the unbaked potatoes are chilled.).
Nutrition Facts : Calories 289.6, Fat 16, SaturatedFat 10, Cholesterol 41.6, Sodium 370.4, Carbohydrate 27.5, Fiber 3.4, Sugar 1.5, Protein 10.1
POTATOES ROMANOFF
Make and share this Potatoes Romanoff recipe from Food.com.
Provided by Isabeau
Categories Potato
Time 1h5m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in water with salt till done.
- Cut potatoes into ½ inch dices.
- Toss potatoes with cottage cheese, sour cream, garlic, salt, and green onions.
- Turn into a buttered 1 ½ quart casserole.
- Sprinkle with the cheese, bake @ 350 for 35 minutes or until potatoes are heated through and cheese is melted.
- Sprinkle with reaming parsley, serve.
Nutrition Facts : Calories 364.4, Fat 12.9, SaturatedFat 8, Cholesterol 36.1, Sodium 453.8, Carbohydrate 46.3, Fiber 5.7, Sugar 2.4, Protein 17.1
TATER TOTS® ROMANOFF
Enjoy the regal taste of our Cheesy TATER TOTS® Romanoff. These cheesy TATER TOTS® are a great comfort food sprinkled with a touch of paprika. These TATER TOTS® Romanoff area great appetizer or side dish for any weeknight.
Provided by My Food and Family
Categories Home
Time 3h50m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Combine TATER TOTS, sour cream, 1 cup cheese, onions and pepper; spoon into shallow 2-qt. casserole sprayed with cooking spray. Top with remaining cheese; sprinkle with paprika.
- Refrigerate several hours.
- Heat oven to 350°F. Bake casserole (uncovered) 35 to 40 min. or until heated through.
Nutrition Facts : Calories 260, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
NEW POTATOES ROMANOFF
Make and share this New Potatoes Romanoff recipe from Food.com.
Provided by _Pixie_
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Combine all ingredients and cook in a casserole dish for 25-30 minutes or until potatoes are tender.
POTATOES ROMANOFF
Make and share this Potatoes Romanoff recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a 2 quart micro-wave safe casserole dish, combine water, chicken soup mix and potatoes.
- Cover and cook on HIGH (full power) for 11 to 12 minutes or until potatoes are tender; stirring once half way during cooking.
- In a mixing bowl, combine half and half, flour, onions, salt, white pepper, garlic salt and granulated garlic.
- Stir this mixture into the potatoes; mixing well.
- Sprinkle melted butter over top.
- Microwave on HIGH (full power, uncovered for 3 to 4 minutes or until sauce boils and thickens slightly; stirring twice during cooking).
- Stir in sour cream and mustard.
- Sprinkle with grated cheddar cheese.
- Microwave on HIGH (full power) uncovered for 2 to 3 minutes or until cheese melts.
- Serve Hot.
- If desired, add some flaked or grated ham before sprinkling the cheese.
Nutrition Facts : Calories 340.8, Fat 19.8, SaturatedFat 12.4, Cholesterol 53.8, Sodium 384.9, Carbohydrate 32.3, Fiber 3.7, Sugar 2.3, Protein 10
POTATOES ROMANOFF
Delicious, easy twice baked potato casserole with just seven ingredients. Potatoes Romanoff is a classic steakhouse side dish, but I love it as a vegetarian make-ahead Thanksgiving side or even a weeknight dinner treat!
Provided by Lindsay
Time 40m
Number Of Ingredients 7
Steps:
- To bake the potatoes, pierce all over with a fork and wrap in aluminum foil. Bake the potatoes for 1 hour at 425F, then refrigerate still wrapped overnight. This is also a great use for leftover baked potatoes!
- To make the casserole, very gently grate the refrigerated baked potatoes, skin and all, on a box grater.
- In a shallow dish or large bowl, combine the grated potatoes, onion, salt, several grinds of pepper, cheese, and sour cream. Mix very gently - I like to use my fingers to do this. The idea is to mix the ingredients without mushing or breaking the potato pieces.
- Transfer the potato mixture to a baking dish, heaping the mixture to mound in the center of the casserole. Pour the melted butter over the Potatoes Romanoff and sprinkle with a bit more salt and pepper. This can be done in advance!
- When ready to bake, preheat the oven to 375F. Bake the Potatoes Romanoff uncovered for about 30 minutes until hot all the way through and lightly browned on top. YUM.
POTATO ROMANOFF
My version of my grandmother's recipe. No one ever gave me the recipe or taught me how to make it - so I made up my own version.
Provided by BBCFan
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine everything but potato in a bowl and let sit at room temp 15-20 minutes.
- Then cover that bowl and refrigerate overnight, while potatoes are thawing in a colander overnight too.
- Next morning mix potato and cheese mixture together and let sit at room temp for 15-20 minutes.
- Either freeze it (if you're going to use it later) or make it right away.
- 350 degrees for 30-40 minutes.
Nutrition Facts : Calories 246.2, Fat 15.5, SaturatedFat 8, Cholesterol 23.7, Sodium 178.4, Carbohydrate 21, Fiber 2.7, Sugar 2.1, Protein 8.4
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- Preheat oven to 425ºF. Poke holes in potatoes and wrap in foil. Bake for 1 hour or until fork tender. Remove foil and allow to cool. Once cool refrigerate for 4 hours or overnight.
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- Preheat the oven to 425ºF. Pierce each potato using a fork. Then, wrap the potatoes in aluminum foil and place them on a baking dish. Bake in the preheated oven for 40-60 minutes or until ready. Check the readiness using a fork, if potatoes are fork tender - remove them from the oven and let cool completely. Then, refrigerate overnight or for at least 3-4 hours.
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- POTATOES: Preheat the oven to 425ºF. Wrap each potato in aluminum foil and pierce server alt times with a fork. Place the potatoes directly on the oven rack and bake until they’re tender, roughly 40–55 hour. You can also do this in the microwave (about 35 minutes) or in your instant pot(18-20.) Once the potatoes are cooked allow them to cool completely on a plate. Wrap the plate in plastic wrap and refrigerate overnight.
- PREP: Preheat the oven to 350ºF when you’re ready to prepare the casserole. Spray a 1 ½ quart baking dish with nonstick cooking spray. Using a box grater, grate the potatoes along with the skin. You can also just do this in a food processor if you’d like.
- CASSEROLE: Mix half the shredded cheese and all the ingredients except the grated potatoes and the garnish in a large bowl until well combined. Stir in the potatoes and once it's evenly mixed, dump the mixture into the prepared baking dish. Don’t compress the mixture too much, you want it to be nice and fluffy, not dense. Sprinkle the remaining cheese on top.
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