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Potatoes Romanoff

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The origin of potatoes Romanoff can be traced back to the Strip House restaurants in New York and Las Vegas. Chef, John Schenk, created the dish based on the cheesy potato casseroles his mother made when he was growing up. The end result is a like if funeral potatoes got a bit of a makeover.

The basis for the recipe are shredded potatoes and generous portions of parmesan and white cheddar cheeses, held together with a rich sauce of sour cream. This certainly isn’t diet food, but it is a wonderful addition to large family meals, especially at the holidays.



3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
3 shallots, minced
2 1/2 cups grated white cheddar cheese, divided
2 teaspoons salt
1/4 teaspoon white pepper
1 1/2 cups sour cream
1/2 cup parmesan cheese



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Preheat oven to 425ºF. Poke holes in potatoes and wrap in foil. Bake for 1 hour or until fork tender. Remove foil and allow to cool. Once cool refrigerate for 4 hours or overnight.
Preheat the oven to 350ºF. Grate potatoes using large holes on box grater. Do not peel potatoes before grating.
In a large bowl combine potatoes, shallots, 1 3/4 cups cheddar cheese, salt, and pepper. Fold in sour cream.
Transfer to an 8”x8” baking dish or 1 1/2-quart oval casserole dish. Sprinkle remaining cheddar and all of the parmesan on top. Bake for 30 minutes or until lightly browned on top.

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