Description
Cheesy Potatoes Romanoff is a comforting and creamy baked potato casserole featuring layers of thinly sliced russet potatoes, a rich blend of sour cream and sharp cheddar cheese, topped with a crispy golden breadcrumb crust. This dish makes a perfect side or hearty vegetarian main, combining cheesy goodness with the subtle bite of green onions for a crowd-pleasing comfort food.
Ingredients
Scale
Potatoes
- 4 medium Russet Potatoes, peeled and sliced into thin rounds
Cheese Mixture
- 1 cup Sour Cream (can use Greek yogurt for a lighter option)
- 2 cups Sharp Cheddar Cheese (or mild cheddar for a milder taste)
- 1 cup Grated Parmesan Cheese (Pecorino Romano for stronger flavor)
- 4 tablespoons Butter, melted (olive oil as a substitute)
- 4 stalks Green Onions, chopped (can substitute with chives)
Topping and Seasoning
- 1 cup Breadcrumbs (panko preferred for extra crispiness)
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Prepare Potatoes: Peel and slice the russet potatoes into thin rounds. Place them in cold water to prevent browning and keep them fresh until assembling.
- Mix Cheese Filling: In a mixing bowl, combine sour cream, sharp cheddar cheese, grated parmesan, melted butter, and chopped green onions. Season with salt and pepper to taste, mixing thoroughly to create a creamy cheese mixture.
- Layer Ingredients: Grease a baking dish to prevent sticking. Arrange half of the sliced potatoes in an even layer. Spread half of the cheese mixture over the potatoes evenly.
- Repeat Layers: Repeat the layering process with the remaining potatoes and then the leftover cheese mixture to build the casserole.
- Add Topping: Sprinkle breadcrumbs evenly over the top layer to create a crispy crust when baked.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes, allowing the potatoes to cook through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for another 15 to 20 minutes until the breadcrumbs are golden brown and the top is bubbly.
- Rest and Serve: Let the casserole cool for 10 to 15 minutes after baking to set and make serving easier. Then, cut into portions and enjoy this creamy cheesy comfort dish.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- Panko breadcrumbs provide extra crispiness but regular breadcrumbs can be used.
- Using Pecorino Romano cheese instead of Parmesan will offer a sharper flavor.
- Green onions may be substituted with chives for a slightly different onion flavor.
- Make sure potato slices are evenly thin for consistent cooking.
- Letting the dish rest after baking helps it firm up for cleaner slices.
