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steakhouse potatoes romanov recipe

Steakhouse Potatoes Romanov

Elevate your home-cooked meals with this Steakhouse Potatoes Romanov recipe, a creamy, decadent potato bake that’s surprisingly simple to prepare. This dish is perfect for special occasions or whenever you crave a restaurant-quality side that complements any main course beautifully.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds Yukon Gold potatoes about 3 medium, peeled and thinly sliced (about 1/8 inch thick)
  • 1 tablespoon unsalted butter plus more for greasing
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 1.5 cups heavy cream
  • 0.5 cup whole milk
  • 0.5 teaspoon salt plus more to taste
  • 0.25 teaspoon black pepper plus more to taste
  • pinch nutmeg optional, but recommended
  • 0.5 cup grated Gruyère cheese
  • 0.5 cup grated sharp white cheddar cheese
  • 2 tablespoons fresh chives chopped (for garnish)

Equipment

  • Baking dish (9x5 inch or similar)
  • Medium skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Generously butter a 9x5 inch (or similar sized) baking dish. This will prevent the potatoes from sticking and add an extra layer of richness.
    1 tablespoon unsalted butter
  2. Melt 1 tablespoon of butter in a medium skillet over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 tablespoon unsalted butter, 1 small yellow onion, 2 cloves garlic
  3. Pour the heavy cream and milk into the skillet with the sautéed onions and garlic. Stir well to combine. Season with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and a pinch of nutmeg if using. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 2-3 minutes to slightly thicken. Remove from heat.
    1.5 cups heavy cream, 0.5 cup whole milk, 0.5 teaspoon salt, 0.25 teaspoon black pepper, pinch nutmeg
  4. Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Pour half of the cream mixture evenly over the potato slices. Sprinkle half of the grated Gruyère and sharp white cheddar cheeses over this layer.
    1.5 pounds Yukon Gold potatoes, 0.5 cup grated Gruyère cheese, 0.5 cup grated sharp white cheddar cheese
  5. Repeat the layering process with the remaining sliced potatoes, followed by the rest of the cream mixture. Finish by sprinkling the remaining cheeses over the top. Ensure the potatoes are mostly submerged in the cream.
    1.5 pounds Yukon Gold potatoes, 0.5 cup grated Gruyère cheese, 0.5 cup grated sharp white cheddar cheese
  6. Cover the baking dish tightly with aluminum foil. Bake for 40 minutes.
  7. Remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender when pierced with a fork and the cheese topping is golden brown and bubbly. If the top starts to brown too quickly, you can loosely tent it with foil.
  8. Let the Steakhouse Potatoes Romanov rest for 10-15 minutes before serving. This allows the sauce to thicken and the flavors to meld, ensuring a perfect, creamy texture. Garnish generously with fresh chopped chives just before serving.
    2 tablespoons fresh chives

Notes

Store any leftover Steakhouse Potatoes Romanov in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven method at 350°F (175°C) for 20-25 minutes, or microwave on medium power.