Steakhouse Potatoes Romanov: A Must-Try Recipe Today!

Steakhouse Potatoes Romanov are a rich, cheesy side dish that pairs well with many meals. This recipe brings soft sliced potatoes together with cream, butter, and two cheeses for a warm, creamy bake. You can start it on the stove and finish it in the oven for a golden top and bubbly edges. The mix of cheddar and Parmesan gives it a full, savory note, while garlic powder adds a mild, warm flavor. It is simple to make in a home kitchen and fits both weeknight dinners and more formal meals. The steps are clear and the ingredients are easy to find at any store. You can make it ahead and reheat it, or bake it fresh when guests arrive. A sprinkle of chopped chives makes the dish look bright and fresh and adds a light onion touch. This version keeps the flavors steady and the texture smooth. Read on to find the full ingredient list and step by step directions that will help you make Steakhouse Potatoes Romanov with confidence and good results every time. The dish invites simple swaps and small tweaks so you can match your taste and use what you have on hand in your kitchen.

Why You’ll Love This Steakhouse Potatoes Romanov

You will love Steakhouse Potatoes Romanov because it is creamy, cheesy, and easy to make. Soft potato slices soak up the cream and cheeses for a rich bite. The mix of cheddar and Parmesan gives a nice depth of flavor without being strong. It bakes up with a golden top and warm, bubbly cheese around the edges. You can make it ahead and reheat, or bake it fresh in about an hour. It uses common pantry items and has a simple method, so both new and experienced cooks can make it with good success and enjoy warm, cheesy comfort now.

How to Make Steakhouse Potatoes Romanov

Ingredients You’ll Need

• 2 pounds of potatoes, peeled and sliced
• 1 cup of heavy cream
• 1 cup of shredded cheddar cheese
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of butter
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• Chopped chives for garnish

Step-by-Step Directions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, boil the sliced potatoes until tender, about 10-15 minutes.
3. Drain the potatoes and return them to the pot.
4. Add the heavy cream, cheddar cheese, Parmesan cheese, butter, garlic powder, salt, and pepper to the potatoes.
5. Mix until well combined and the cheese is melted.
6. Transfer the potato mixture to a greased baking dish.
7. Bake in the preheated oven for 25-30 minutes, or until golden and bubbly.
8. Garnish with chopped chives before serving.

How to Serve Steakhouse Potatoes Romanov

Serve this dish hot from the oven so the cheese stays soft and the top stays golden. Place it beside a simple green salad or roasted vegetables to add color and a light bite. You can spoon it onto plates as a main side or serve it family style from the baking dish so guests help themselves. A few extra chopped chives on top bring a fresh look and mild onion flavor. Let it sit a few minutes after baking so it settles and slices cleanly.

How to Store Steakhouse Potatoes Romanov

Let the dish cool to room temperature before storing. Cover the baking dish or move leftovers to an airtight container. Keep in the fridge for up to 3 to 4 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave in short bursts, stirring between, until hot. If frozen, place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating in the oven for best texture.

Tips for the Best Steakhouse Potatoes Romanov

• Slice potatoes evenly so they cook at the same rate.
• Use full-fat heavy cream for the best rich texture.
• Let the mixed potatoes sit a minute before baking to absorb the cream.
• Watch the oven toward the end so the top becomes golden but not burned.
• Add chives just before serving for a fresh touch.

Recipe Variations (if any)

• Use a mix of cheeses like sharp cheddar and Gruyère for a different flavor.
• Stir in cooked mushrooms or caramelized onions for extra depth.
• Add a small amount of Dijon mustard to the cream mix for a mild tang.
• Top with panko and a little melted butter for a crisp finish.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of potato?
A: Yes. Yukon Gold or red potatoes work well. They hold their shape and give a creamy texture.

Q: Can I make this ahead of time?
A: Yes. Mix and bake later, or bake and refrigerate. Reheat in the oven until hot and bubbly.

Q: How do I keep the top from getting soggy?
A: Let the dish rest a few minutes after baking to set. For a crisper top, broil for a short time while watching closely.

Q: Can I add fresh herbs?
A: Yes. Add chopped parsley or thyme after baking for a fresh flavor boost.

Conclusion

For a classic take on this casserole, see the detailed Potatoes Romanoff Recipe (Cheesy Potato Casserole) on The Kitchn at Potatoes Romanoff Recipe (Cheesy Potato Casserole) | The Kitchn. For a steakhouse-style version and tips, check the Steakhouse Potatoes Romanov guide at Steakhouse Potatoes Romanov (Easy Potato Side Dish) – Sweetpea ….

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