Potatoes Romanoff

"Being Irish, I do require potatoes as a regular part of my diet. I get tired of the same old thing, though, and this recipe changes things up a bit."
photo by gailanng photo by gailanng
photo by gailanng
Ready In:
1hr 15mins




  • Preheat oven to 350 degrees.
  • Wash and quarter the potatoes. Place in a saucepan, cover with boiling water, and cook until tender. Drain and shred coarsley with a grater.
  • In a bowl, combine shredded potatoes with sour cream, scallions, 2/3 cup sharp Cheddar cheese, salt, and pepper. Mix well and transfer to a shallow baking dish or pie plate (9-10 inches).
  • Sprinkle remaining cheese over top. Dust with paprika.
  • Bake, uncovered, at 350 degrees for about 40 minutes, or until golden.
  • (If you would like to make this ahead of time, just add 10 minutes or so to the baking time if the unbaked potatoes are chilled.).

Questions & Replies

  1. I've made this for years - it's a family holiday favorite. However, in the interest of oven space, I'm wondering if anyone has ever used a crockpot instead of the oven? I would love to hear! Thank you, Martha


  1. What a great change from the traditional mashed potatoes we have on christmas! The whole family loved these made exactly as stated! Thanks for posting!
  2. I'm consumed with sheer unadulterated love. No need for a main course. Made for PRMR.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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