Steakhouse Potatoes Romanoff: The Ultimate Creamy, Cheesy Side Dish

Steakhouse Potatoes Romanoff: The Ultimate Creamy, Cheesy Side Dish

Elevate your dinner experience with these incredibly rich and creamy Steakhouse Potatoes Romanoff. This dish brings the luxurious taste of a high-end steakhouse right to your table, offering a comforting blend of tender potatoes, tangy sour cream, and gooey melted cheese. It's surprisingly simple to prepare and guaranteed to be a crowd-pleaser, perfect for any special occasion or a cozy family meal.

Prep Time

25 minutes

Cook Time

45 minutes

Servings

6-8 servings

Ingredients

• 2.5 lbs Russet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup unsalted butter, melted
• 1 medium yellow onion, finely minced
• 1 (8 oz) package cream cheese, softened
• 1.5 cups sour cream
• 1/2 cup whole milk (or half-and-half)
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups shredded sharp cheddar cheese, divided
• 2 tbsp chopped fresh chives, for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes. Drain thoroughly.
3. While potatoes are cooking, melt 1/4 cup of the unsalted butter in a medium skillet over medium heat. Add the minced onion and cook until softened and translucent, about 5-7 minutes. Remove from heat.
4. In a large bowl, combine the softened cream cheese, sour cream, milk, garlic powder, salt, and black pepper. Mix until smooth.
5. Add the remaining 1/4 cup melted butter, the cooked onions, and 2 cups of the shredded sharp cheddar cheese to the cream cheese mixture. Stir well to combine.
6. Gently add the drained, tender potatoes to the cream cheese mixture. Mash lightly with a potato masher or fork, leaving some chunks for texture. Do not over-mash.
7. Transfer the potato mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of shredded sharp cheddar cheese over the top.
8. Bake for 30-35 minutes, or until the potatoes are heated through, bubbly around the edges, and the cheese on top is melted and lightly golden brown.
9. Remove from oven and let stand for 5 minutes before serving. Garnish with fresh chives, if desired.