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Potatoes Romanoff

  • Author: Chantelle Ellem



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


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.