If you love potatoes with a rich, creamy sauce and a golden layer of melted cheese, Romanoff Potatoes deserve a place on your dinner table. This comforting potato casserole turns simple russet potatoes into a satisfying side dish that feels right at home alongside steak, roasted chicken, pork, or a special Sunday dinner.
This version brings together russet potatoes, sour cream, cream cheese, sharp cheddar, and scallions for layers of savory flavor. Chicken broth helps create the creamy sauce, while a touch of smoked paprika adds warmth and depth. As the casserole bakes, the cheese melts into the potatoes and the top becomes lightly golden and bubbly.
One of the best things about Romanoff Potatoes is how well they complement a hearty main course. Serve them with grilled steak for a steakhouse-inspired meal, or pair them with roasted meat and a fresh green vegetable for a comforting family dinner. They are also a welcome addition to holiday meals when you want a potato side dish that feels a little more special than everyday mashed potatoes.
For the best texture, follow the recipe’s instructions for cooking and cooling the potatoes before assembling the casserole. Give the finished dish a few minutes to rest after baking so the sauce can settle and each serving is easier to spoon onto the plate.
The combination of tender potatoes, tangy sour cream, creamy cheese, and sharp cheddar makes this a satisfying recipe for anyone who enjoys classic comfort food. Scallions add a fresh, savory note that balances the richness of the sauce.
Whether you’re planning a weekend dinner or looking for a hearty side to serve with your favorite roast, these Romanoff Potatoes are a delicious way to bring extra comfort to the table. Gather your ingredients, prepare a Rectangular casserole baking dish, and enjoy this warm, cheesy potato favorite with the people around your table.
Serve these roasted potatoes with Vinegar-Braised Chicken and Onions, Balsamic Chicken with Mushrooms or Braised Herbed Chicken. Also pairs well with Garlicky Roasted Broccoli or Parmesan Asparagus.
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Romanoff Potatoes
- Total Time: 1:55
- Yield: 6 1x
Ingredients
- 3 pounds russet potatoes
- butter, for greasing pan
- 1 1/4 cups sour cream (regular or low-fat)
- 4 ounces regular or low-fat cream cheese, softened
- 1 tablespoon cornstarch
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (or sweet if you don’t have smoked on hand)
- 1 can (14 ounces) low-sodium chicken broth
- 4 scallions, white parts minced, green parts sliced thin on the bias
- 2 1/2 cups shredded sharp cheddar cheese, divided
Instructions
- Preheat oven to 425ºF.
- Wrap each potato in aluminum foil and pierce several times with a fork. Bake the potatoes right on the oven rack until fork tender, about 1 hour. Remove the foil and let the potatoes cool slightly. Cover with plastic and put them in the refrigerator to cool completely.
- When potatoes are completely cooled preheat oven to 375 degrees F. Butter a 9 x 12 casserole or baking pan.
- Peel and cut the potatoes into 1/2-inch cubes.
- Whisk sour cream, cream cheese, cornstarch, salt, pepper and paprika together in a large bowl until combined – it may look a little curdled – that’s ok. Whisk in the chicken broth.
- Add the potatoes, scallions and 2 cups of the cheddar. Stir carefully until well combined. Pour into the casserole dish and sprinkle the remaining 1/2 cup of cheese over top.
- Bake 30 – 35 minutes until bubbly and lightly golden on top. Let set 5 – 10 minutes before serving.
- Prep Time: :25
- Cook Time: 1:35
- Category: Side Dish
- Method: Oven