Potatoes Romanoff

fruit loop


What is less popular than a leftover potato? Strip House executive chef John Schenk shares a simple winter recipe that takes the lowly spud and turns it into something tasty — potatoes Romanoff, the signature side dish at Strip House.

But before transforming those leftover potatoes, be sure to you have the right spud for the job:

Idaho potato — used to make potatoes Romanoff, which is baked. Starchy, the Idaho is the “workhorse” of potatoes. You can use leftover potatoes for this delicious, creamy dish.

Fingerling potato — used to make sautéed potatoes, with artichokes, thyme and bacon. It’s small and tacky, doesn’t crumble.

Yukon Gold potato — for mashed potatoes. It’s sweet, less starchy.

Japanese Mountain Potato/Korean potato — simple roasted potato. Like a sweet potato, it has a mild chestnut flavor.

Red/White Bliss potato — boils very nicely. Great for potato salads and home fries.

Potatoes Romanoff
Strip House


• 4 pounds grated whole baked potatoes (6 large 50-count Idaho potatoes)
• 1 1/2 cups minced shallots
• 5 cups grated white Cheddar cheese
• 3 cups sour cream
• 1/1 Tbs./Tsp fine salt
• 1/2 Tsp. ground white pepper

In a large mixing bowl, combine the grated potato, shallots and 4 cups of the Cheddar cheese.

Season with the salt and pepper.

Fold in the sour cream by hand one cup at a time.

Well oil a 2.5-inch deep by 12.5 inch-square baking dish.

Place the potatoes Romanoff mixture in the pan without additional compressing.

Sprinkle the top with the remaining one cup of Cheddar cheese.

Bake in a 350-degree oven for 25 minutes until hot and cheese has browned.