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Steakhouse Potatoes Romanov Recipe

Steakhouse Potatoes Romanov Recipe

The Steakhouse Potatoes Romanov Recipe is an elevated side dish that transforms humble potatoes into a luxurious, restaurant-quality experience. It’s incredibly useful for adding a touch of gourmet elegance to any meal, especially when you crave that steakhouse indulgence without the hefty bill.
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Prep Time 45 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Steakhouse
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds Yukon Gold potatoes peeled and thinly sliced (about 1/8-inch thick)
  • 2 tablespoons unsalted butter
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 1.5 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh chives chopped, plus more for garnish
  • 1/4 teaspoon nutmeg
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup shredded Gruyère cheese (optional) for topping

Equipment

  • Oven
  • 9x13 inch baking dish
  • Medium skillet
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a medium skillet, melt the 2 tablespoons of unsalted butter over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons unsalted butter, 1 small yellow onion, 2 cloves garlic
  3. Pour the 1.5 cups of heavy cream into the skillet with the onions and garlic. Bring to a gentle simmer, stirring frequently. Reduce the heat to low and let it simmer for 2-3 minutes to slightly thicken. Stir in the grated Parmesan cheese, 1/4 cup chopped fresh chives, and the 1/4 teaspoon of nutmeg. Season generously with salt and freshly ground black pepper to taste. Remove the skillet from the heat.
    1.5 cups heavy cream, 1/2 cup grated Parmesan cheese, 1/4 cup fresh chives, 1/4 teaspoon nutmeg, salt, freshly ground black pepper
  4. Arrange half of the thinly sliced Yukon Gold potatoes in an even layer in the prepared baking dish.
    1.5 pounds Yukon Gold potatoes
  5. Pour half of the creamy sauce mixture evenly over the first layer of potatoes.
  6. Arrange the remaining half of the sliced potatoes in an even layer on top of the first.
    1.5 pounds Yukon Gold potatoes
  7. Pour the rest of the creamy sauce mixture over the second layer of potatoes, ensuring all potatoes are well-coated.
  8. If you're using Gruyère cheese, sprinkle the 1/4 cup shredded Gruyère evenly over the top of the potatoes.
    1/4 cup shredded Gruyère cheese
  9. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.
  10. Remove the aluminum foil and continue baking for another 10-20 minutes, or until the potatoes are tender when pierced with a fork and the top is beautifully golden brown and bubbly.
  11. Let the Steakhouse Potatoes Romanov rest for at least 10 minutes before serving. This allows the sauce to thicken further and the flavors to meld beautifully. Garnish with additional fresh chives before serving.
    1/4 cup fresh chives

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 325°F (160°C) for 15-25 minutes, or until heated through. Can also be reheated in the microwave. For longer storage, freeze for up to 2 months.