Potatoes Romanoff

If you're looking for the ultimate creamy potato side dish, these Potatoes Romanoff are guaranteed to become a family favorite. Loaded with ricotta, sour cream, cheddar cheese, and tender potatoes, this easy baked casserole is perfect for weeknight dinners, holiday tables, and potluck gatherings alike.

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Potatoes Romanoff

Why You'll Love This Potatoes Romanoff Recipe

• Rich, creamy texture with plenty of cheesy flavor

• Made with simple, budget-friendly ingredients found at any grocery store

• Easy to prepare ahead of time and bake when you're ready to serve

• Perfect alongside steak, chicken, pork, seafood, or holiday ham

• Family-friendly recipe that even picky eaters will enjoy

• Great for holidays, potlucks, Sunday dinners, and special occasions

• Uses cooked potatoes for quicker prep and faster baking

• Delicious leftovers that reheat beautifully for lunch or dinner

• Elegant enough for entertaining but simple enough for busy weeknights

• Comfort food that's rich, satisfying, and always a crowd favorite

Baking Tips & Tricks

• Cook the potatoes just until fork-tender so they hold their shape after baking

• Allow the ricotta and sour cream to come to room temperature for easier mixing

• Gently fold the potatoes into the cheese mixture to keep them from becoming mushy

• Bake until the top is lightly golden and the casserole is bubbling around the edges

• Let the casserole rest for 5-10 minutes before serving so it sets up and scoops easily

  
  

Potatoes Romanoff Recipe

Prep: 20 mins. | Cook: 20 mins. | Yields: 4 servings

Recipe inspired by “Dining By Rail”, by James D. Porterfield

Ingredients:

• 2 c. russet potatoes, diced and cooked

• 1 tsp. salt

• 1 c. ricotta cheese

• 1 cup sour cream

• 2 T. scallions

• 1 small garlic clove, minced

• ¼ sharp cheddar cheese

• 1 tsp. paprika

• 2 T. butter, melted

• Dried or fresh parsley, for garnish

Let's Get Started!

1. Preheat oven to 350 degrees.  Butter an 8x8 square baking pan and set aside.

2. Fill a medium saucepan with water and potatoes then bring to a boil.  Cook until potatoes are soft about 7-10 minutes.

3. In a small bowl, sprinkle cooked potatoes with salt.

4. In a medium bowl, combine ricotta cheese, sour cream, scallions, and garlic, then fold in potatoes.

5. Pour the potato mixture into the baking dish, top with cheese and sprinkle lightly with paprika and melted butter.

6. Bake 20 minutes, or until heat thoroughly and lightly brown on top.

7. Top with parsley and serve hot.