I’ve always been a sucker for comfort food, and what could be more comforting than a cheesy, creamy, potato dish? Enter Potatoes Romanoff – my ultimate go-to when I need a little pick-me-up. This dish, originally from the Swiss Steakhouse in Los Angeles, has a cult following, and for good reason! It’s a heavenly mix of shredded potatoes, creamy sauce, and a generous topping of cheese, all baked to golden perfection. What sets it apart is the addition of evaporated milk and sour cream, which gives it a rich, creamy texture that’s just irresistible. Plus, the crushed cornflakes on top add a delightful crunch that contrasts beautifully with the soft, tender potatoes. Trust me, once you try this, there’s no going back! And the best part? It’s super easy to make! So whether you’re hosting a dinner party or just want to treat yourself, this Potatoes Romanoff recipe is a surefire hit.
Ingredients
- 1 pkg. frozen hash browns
- 1 small onion
- 2 Tbsp. oleo
- 1 can cream of chicken soup
- 1 can Cheddar cheese soup
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 c. sour cream
- 1 (13 oz.) can evaporated milk (not diluted)
- 1/2 c. crushed cornflakes
- 1/2 c. margarine
Baking Instructions
- Thaw potatoes; spread over 9 x 12-inch baking dish.
- Top with cornflakes and margarine.
- In saucepan, saute onion in 2 tablespoons oleo.
- Stir in soups, milk, sour cream, salt and pepper.
- Bake for 50 minutes.
Calorie: 450
Total cooking time: 1 hour
Difficulty level: Easy
The Great Potato Caper
Ah, the humble potato. It’s a staple in many a kitchen, including mine. I’m about to share with you my journey of turning a package of frozen hash browns into a culinary masterpiece. Yes, you heard it right, a masterpiece. So, grab your apron, pull up a chair, and let’s dive into the world of Potatoes Romanoff!
Gathering the Troops
First things first, let’s talk ingredients. As I rummaged around my pantry, I found a lonely package of frozen hash browns, a small onion shedding a tear in the corner, a can each of cream of chicken soup and Cheddar cheese soup on a playdate, and a tub of sour cream waving at me from the fridge. In my spice rack, the salt and pepper shakers were giving me the eye, and there was a can of evaporated milk (not diluted, mind you) practically jumping off the shelf. Finally, in the depths of my cupboard, I found half a cup of crushed cornflakes and margarine, ready for action.
Operation Thaw
With all the troops lined up, it was time to thaw the hash browns. Now, I don’t know about you, but I’ve always found the thawing process to be a bit like watching paint dry. It’s a test of patience, really. But fear not, my friends, for it is a necessary step in our quest for the perfect Potatoes Romanoff.
The Butter Battle
Next came the onion, which had to be sautéed in 2 tablespoons of oleo. Now you might be wondering, “What the heck is oleo?” Well, my friends, oleo is just a fancy name for margarine. Why they can’t just call it margarine, I’ll never know. It’s like calling a cat a feline. Same thing, different name. But I digress. The oleo and onion had a nice little dance in the saucepan, and boy, did it smell good!
Stir It Up
After the onion was sufficiently sautéed, I stirred in the soups, milk, sour cream, salt, and pepper. It was like a pool party of flavors, each one diving in and adding to the overall taste. The aroma wafting from the saucepan was heavenly, and I had to resist the urge to grab a spoon and dig in right there.
Baking Time
With the sauce ready, it was time to spread the thawed hash browns over a 9 x 12-inch baking dish. I felt like a farmer, tilling the soil, preparing it for the seeds. The cornflakes and margarine then took their rightful place on top. Into the oven it went for 50 minutes, which, in my opinion, is the perfect amount of time to catch up on my favorite show.
And Voila!
And there you have it, my friends, the journey of a package of frozen hash browns into a delectable dish of Potatoes Romanoff. Was it a journey fraught with peril and danger? No. Was it a journey filled with humor, fun, and the promise of a delicious meal at the end? Absolutely. So, don your apron, gather your ingredients, and embark on your own Potato Caper. Trust me, it’s a journey worth taking. Bon appétit!
