Potatoes Romanoff
Ingredients
- 3 pounds russet potatoes peeled and cut into ½-inch pieces
- 2 teaspoons salt
- 1¼ cups sour cream
- 4 ounces cream cheese softened
- 1 tablespoon cornstarch
- ½ teaspoon white pepper
- 1¾ cups chicken broth
- 4 scallions white parts minced, green parts sliced thin on bias
- 6 ounces sharp cheddar cheese shredded (1½ cups)
Instructions
- Adjust the oven rack to the upper-middle position and preheat the oven to 425°F. Toss the potatoes with the salt in a large bowl, cover, and microwave until tender, about 15 minutes, stirring once halfway through.
- In a separate large bowl, whisk together the sour cream, cream cheese, cornstarch, and white pepper until smooth. Whisk in the chicken broth and the white parts of the scallions until fully combined.
- Gently fold the hot potatoes into the sour cream mixture in two additions to prevent curdling.
- Transfer the potato mixture to an 8-inch square baking dish and sprinkle the cheddar evenly over the top. Place the dish on a rimmed baking sheet and bake until the casserole is bubbling and the cheese is browned, 15–20 minutes.
- Let the casserole cool for 20 minutes, then sprinkle with the remaining scallion greens and serve.
Make-ahead
- This casserole can be assembled in advance and refrigerated for up to 24 hours. To reheat, bake at 425°F for 30–35 minutes, until hot and bubbling.
Notes
- Link to a reputable source like America’s Test Kitchen or a general potato cooking reference
Rich, creamy, and incredibly comforting. The crispy top adds great texture, and it’s the kind of side dish that always disappears first at the table.