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    Home » Recipes » Sides and salad recipes

    Potatoes Romanoff - a cheesy potato and onion casserole

    Published: Jan 13, 2022 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · 4 Comments

    Jump to recipe

    Potatoes Romanoff is a deliciously creamy potato and onion casserole that's made with only four ingredients. It tastes so good you would think it should only be served on special occasions, but in reality, it's so easy to make you can serve it any night of the week!

    A small ramekin of potatoes Romanoff seen from above.

    It's packed with cheese, which creates a deliciously crispy topping once its been baked in the oven!

    Jump to:
    • A special potato and onion casserole
    • Ingredients
    • What to do
    • Questions
    • Pin for later
    • Related recipes
    • 📋The recipe

    A special potato and onion casserole

    Potatoes Romanoff might sound like something you would order in a restaurant, but actually, this dish is simply a plain old ordinary potato and onion casserole.

    But not just any old potato casserole - this dish is special!

    It's made with only 4 main ingredients - potatoes, onions, double cream, and grated cheese. You can add crushed garlic if you like, or a pinch of cayenne pepper for a kick of heat. And of course, potatoes benefit from being well seasoned with salt and lots of ground black pepper.

    • Potatoes Romanoff is made by twice-baking the potatoes for lots of extra creamy goodness. If you plan to make this dish you will need potatoes that have been baked in their skins and then refrigerated until they are cold. These baked potatoes are grated and mixed with the other ingredients before being baked for a second time until the casserole is golden brown and starts to turn crispy on top.
    • The onions are lightly fried until they start to caramelise, and as everyone knows, caramelisation = extra flavour.
    • The cream and the cheese are lightly folded through the potatoes and onions until just combined, leaving the texture of the potato bake light and fluffy.

    Potatoes Romanoff is the ideal dish to make when you are feeding a crowd. You can assemble the dish beforehand and leave it in the refrigerator until you are ready to bake it.

    I like to make individual portions in little ramekins so that everyone gets their fair share. These ramekins are similar to the ones I used for this recipe. I love them because they are so versatile. They're great for making individual pot pies and you can even use them for serving soup or chowder.

    A large casserole dish of golden baked potatoes Romanoff next to a wooden spoon.

    You can also make it one large shareable casserole.

    So without further ado, let me show you how to make potatoes Romanoff.

    Ingredients

    These ingredients will feed 4 people, but you can easily scale this Potato Romanoff recipe up or down to cater for more or fewer people.

    **You can get the complete list of ingredients and full instructions for making this potato and onion casserole on the printable recipe card at the end of this post**

    Ingredients for making potatoes Romanoff.

    You seriously wouldn't believe that something that tastes so good can come out of so few ingredients!

    Potatoes - you need potatoes that will hold their shape when baked, without going soft and powdery. I used Maris Pipers, but you can also use King Edwards, roosters, or russet potatoes.

    Onions - I prefer using white onions in this dish, but if you only have red onions they will work just as well. They should either be grated on the large holes of a box grater or cut in half from tip to root and then sliced into thin semi-circles.

    Cream - you should use double cream (or heavy whipping cream) for this dish. As an alternative, you can use thick sour cream. I've made this dish many times, using either cream or sour cream, both are equally delicious.

    Grated cheese - I used a mixture of sharp mature cheddar and grated mozzarella because I like the way the mozzarella melts and becomes 'stretchy'. You can use any cheese that grates well and that you normally use for cooking.

    Cayenne pepper - this adds a touch of heat but is totally optional.

    Garlic - (not pictured, and also optional). If you enjoy garlic you can fry one or two cloves of minced garlic with the onions.

    Salt and pepper - this is to your own taste. I normally add about half a teaspoon each of both.

    Sunflower oil - for frying the onions.

    What to do

    You will need to plan ahead if you intend to make this potato and onion casserole because you will need cooled, baked potatoes which will take a while to bake in the oven.

    If you are in a hurry you can bake the potatoes in the microwave, but once again they will take a while to cool down.

    And of course, you can make this dish using leftover baked potatoes. Next time you are making baked potatoes, why not pop a few extra in the oven? You can store them in the refrigerator for a few days and use them to make this dish.

    How to bake potatoes

    • You can pierce the potatoes a few times with a fork, wrap them in tinfoil and put them into a hot oven for about an hour. Larger potatoes will take longer. The potatoes will be cooked when a fork pierces them easily
    • Alternatively, you can microwave them. Pierce the skin with a fork and microwave on high for about 5 minutes. Once again, larger potatoes will take longer. Start testing them after 4 minutes. As soon as you can pierce them easily with a fork they will be ready.
    • Whichever method you choose, you should allow the potatoes to cool and then leave them in the refrigerator until you are ready to make this dish.
    • You won't need to salt the potatoes before baking as the seasoning will be added to the dish once it all gets mixed together.

    Mix the ingredients

    Two dishes, one containing grated baked potato and the other containing grated onion.
    • Grate the cooled baked potatoes using the largest holes of a box grater. There is no need to remove the skin first unless you have an aversion to it. The skin adds to the texture of the finished dish. You will end up with a large piece of skin once the potato has been grated and you can discard this.
    • Peel the onions and grate them on the largest holes of a box grater, or slice them very thinly. You can use a mandolin to do this or cut them in half from tip to root and slice them into semi-circles using a sharp knife.
    Grated onions being browned in a frying pan.
    • Heat 1 tablespoon of sunflower oil in a frying pan and fry the onions (and crushed garlic if using) on moderate heat until they start to soften and take on a little colour. Take your time with this step - let the onions caramelise slowly. If the heat is too high the onions will burn before they are soft. Stir them occasionally as they are frying. This step should take between 5 and 8 minutes.
    • Allow the onions to cool.
    A bowl of combined ingredients being mixed with two forks.
    • Place the grated potato into a mixing bowl and season with salt and pepper (and cayenne pepper if using).
    • Add the cooled onions, the cream and the grated cheese.
    • Using two forks, mix the ingredients lightly until they are well combined, but not compressed together.
    A large casserole dish and two individual ramekins filled with the potato mixture before being placed in the oven.
    • Transfer the mixture into a large baking dish or individual ramekins. Pack it in firmly, but try not to compress the mixture too much.
    • Bake in a preheated oven (200C / 400F) for 25 to 30 minutes until the top is golden brown (smaller ramekins will take between 20 and 25 minutes).
    Close up of a baked dish of potatoes Romanoff.

    Serve hot as a side dish.

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    Questions

    Can I freeze potatoes Romanoff?

    Yes, you can freeze this dish. Once baked, allow it to cool and then cover with a layer of tinfoil and cover with plastic wrap. Freeze for up to 4 months.
    To use, allow it to defrost and then reheat in a hot oven for about 10 minutes. You can also reheat this dish in the microwave.
    Top tip - if you don't want to freeze your casserole dishes, assemble and bake the potatoes in disposable tin foil containers.

    What do I do with leftovers?

    Turn leftovers into hash browns. Fry spoonfuls of the potato mixture on both sides in hot oil until they turn golden brown. These make a delicious breakfast, served with a fried egg.
    You can also keep any leftovers in the refrigerator for up to 3 days and reheat either in the oven or in the microwave.

    What can I serve with these potatoes?

    Try these suggestions:
    - with a roast, instead of the normal roast potatoes.
    - serve them with sausages instead of chips.
    - they go well with a meat pie and gravy.
    - top the potatoes with a piece of poached fish and a side helping of peas.

    Potatoes Romanoff in a dish with a spoonful removed to show the texture.

    Pin for later

    If you would like to try these potatoes Romanoff for yourself, why not pin the recipe to one of your Pinterest boards so you can find it again easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    You can find other potato recipes on my vegetable recipes page. Here are a few to be going on with.

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    📋The recipe

    A small ramekin of potatoes Romanoff seen from above.

    Potatoes Romanoff - a cheesy potato and onion casserole

    Potatoes Romanoff is a deliciously creamy potato and onion casserole that's made with only four ingredients. It tastes so good you would think it should only be served on special occasions, but in reality, it's so easy to make you can serve it any night of the week!
    Recipe by: Veronica
    Side Dish
    American, British
    Calories 287
    Prep 20 minutes minutes
    Bake and cool potatoes 6 hours hours
    Cook 25 minutes minutes
    Total Time 6 hours hours 45 minutes minutes
    Servings: 4 people
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 5 votes

    (Click the stars to rate this recipe)

    Equipment

    • 1 Frying Pan
    • 1 Mixing bowl
    • 1 Casserole dish large enough to hold all the potatoes

    Ingredients

    • 1 pound / 450 grams potatoes
    • 1 large onion
    • ¾ cup double cream or sour cream
    • 1 cup cheddar cheese grated
    • ¼ teaspoon cayenne pepper optional
    • 2 cloves garlic finely minced and optional
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper

    Instructions

    • Bake the potatoes (see notes for instructions) and allow them to cool. Leave in the refrigerator until you are ready to make the dish.
      1 pound / 450 grams potatoes
    • Grate the cold baked potatoes (still in their skins) on the largest holes of a box grater. Discard any large pieces of skin.
    • Peel the onions and then grate them on the largest holes of a box grater, or slice them very thinly.
      1 large onion
    • Heat 1 tablespoon of sunflower oil in a frying pan and fry the onions (and crushed garlic if using) gently until they start to soften and take on a little colour. Take your time with this step - let the onions caramelise slowly. If the heat is too high the onions will burn before they are soft. Stir them occasionally as they are frying. This step should take between 5 and 8 minutes. Allow the onions to cool for a few minutes.
      2 cloves garlic
    • Place the grated potato into a mixing bowl and season with salt and pepper (and cayenne pepper if using).
      ½ teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon cayenne pepper
    • Add the cooled onions, the cream, and the grated cheese.
      ¾ cup double cream, 1 cup cheddar cheese
    • Using two forks, mix the ingredients lightly until they are well combined, but not compressed together.
    • Transfer the mixture into a large baking dish or into individual ramekins. Pack it in firmly, but try not to compress the mixture too much.
    • Bake in a preheated oven (200C / 400F) for 25 to 30 minutes until the top is golden brown (smaller ramekins will take between 20 and 25 minutes).
    • Serve hot as a side dish.

    Notes

    How to bake potatoes:
    • You can pierce the potatoes a few times with a fork, wrap them in tinfoil and put them into a hot oven for about an hour. Larger potatoes will take longer. The potatoes will be cooked when a fork pierces them easily
    • Alternatively, you can microwave them. Pierce the skin with a fork and microwave on high for about 5 minutes. Once again, larger potatoes will take longer. Start testing them after 4 minutes. As soon as you can pierce them easily with a fork they will be ready.
    To freeze:
    • Once baked, allow it to cool and then cover with a layer of tinfoil and cover with plastic wrap. Freeze for up to 4 months.
      To use, allow it to defrost and then reheat in a hot oven for about 10 minutes. You can also reheat this dish in the microwave.
      Top tip - if you don't want to freeze your casserole dishes, assemble and bake this dish in disposable tinfoil containers.
    Serving suggestions:
    Try these suggestions:
    - with a roast, instead of the normal roast potatoes.
    - serve them with sausages instead of chips.
    - they go really well with a meat pie and gravy.
    - top the potatoes with a piece of poached fish and a side helping of peas.

    Nutrition

    Calories - 287kcal | Carbohydrates - 22.9g | Protein - 9.9g | Fat - 17.9g | Saturated Fat - 11.2g | Cholesterol - 60mg | Sodium - 483mg | Potassium - 569mg | Fiber - 3.6g | Sugar - 3.1g | Calcium - 241mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 5 votes (2 ratings without comment)

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    1. MRS TESSA R WARNER

      May 17, 2023 at 5:54 pm

      As cheese is very salty I wouldn't use extra salt. Also, I think that adding some smoked paprika to the onions would give this dish an extra lift.

      Reply
      • VJ

        May 17, 2023 at 6:10 pm

        5 stars
        I normally use salt to taste. Adding paprika is a good idea - I'll try that next time I make it. Thanks for the tip.

        Reply
    2. Janice

      January 24, 2022 at 4:55 pm

      5 stars
      ooh, potatoes and cheese is a marriage made in heaven! I love a simple recipe that delivers on flavour and this one certainly does.

      Reply
    3. Kate - Gluten Free Alchemist

      January 19, 2022 at 11:48 am

      5 stars
      Oh my! I'm a sucker for cheese and potato... I could dive right in to the screen... it's so perfectly golden and cheesy-delicious. And just 4 ingredients? I'm in!
      Thanks for sharing #CookBlogShare

      Reply

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