If you love potato bake (and who doesn’t?), you’ll love this delicious take on it! Potatoes Romanoff is a simple, easy and scrumptious take on baked potatoes, instead with sour cream, shallots and gooey cheese.
There’s not much that is more enjoyable than a potato dish smothered in melted cheese. I love sunsets and sunrises, rollercoasters, dips in the ocean, but I may just love potatoes with cheese a little bit more 🤣
I had this dish in America, and I’ve been thinking of it since. Potato bakes are super popular in Australia, and show up to most BBQs (because they’re simple, economical and a total crowd pleaser). Potatoes Romanoff is quite simple too, and doesn’t even require peeling the potatoes. It’s great served with steak, or even a BBQ chicken from the supermarket.
How to make: Potatoes Romanoff
The first thing you want to do is bake your potatoes. You can actually do this the night before. Just prick your potatoes all over and pop them on to the oven rack, and bake until the skin is crispy and the potatoes are tender. Let them cool.
Desiree or yukon potatoes are good for this. If you buy dirty potatoes, just scrub them until clean.
Once the potatoes are cooked through (you can test with a skewer), and cool, grate them into a large bowl. Grate the skin as well. It can be a messy exercise, but hang in there!
Then throw all the ingredients into a bowl, leaving a little cheese and the chives for later, as well as the butter. Mix until combined. Use the butter to grease the dish. Dollop in the potato mix and then top with the remaining cheese.
Pop into the oven and cook for 30-40 minutes, until it’s perfectly golden. Sprinkle with the chives before serving.
Potatoes Romanoff
Ingredients
6 medium potatoes, skin on
2 shallots, sliced finely
2 cups tasty cheese, grated
400ml sour cream
Salt & Pepper, to taste
1 tablespoon butter, for greasing the tin
1 tablespoon chives, chopped
Instructions
1. Preheat the oven to 200ºC. Prick the potatoes with a fork all over. Place directly onto the oven rack and bake for 45 minutes, or until cooked through. Allow them to cool completely (it’s a good idea to make the night before, or in the morning).
2. Once cooled, grate the potatoes, including the skin, into a bowl. Add in the sliced shallot, the cheese (leaving a small handful to put on top), the sour cream, and the salt and pepper. Stir to combine.
3. Preheat the oven to 180ºC. Grease a baking dish with the butter, and then add in the potato mixture. Top with the remaining cheese. Place the Potatoes Romanoff into the oven and bake for 30-40 minutes, or until the top is golden.
4. Top with chives before serving. Serve warm.
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