Russian Potatoes

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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

I swear I could dive head first into these potatoes. These are killer. They always get vacuumed

off the plate with the guests inquiring if

there are more...

Ingredients You'll Need

6 large sweet onions, diced or sliced thinly
5 tbls. butter
4 tbls. olive oil
1 tbls. sugar
About 4 lbs. of russet potatoes
chicken stock
1 stick butter, not margarine
1 cup heavy whipping cream
1 cup sour cream
4 eggs, beaten to blend
1 tsp. dried dill weed
2 cups sour cream


Melt the butter in a large skillet or dutch

oven. Add the oil and heat. Add the onions,

stir to coat and reduce the heat to low.

Cook the onions, stirring ocassionally, until

they turn a deep brown color. Sprinkle with

the sugar and continue cooking for a few more

minutes, stirring. The onions will take

about an hour.

Meanwhile, boil the potatoes in enough

chicken stock to cover. (Cook until slightly

overdone for the best effect.) Drain the

potatoes completely, reserving the chicken

stock. Mash the potatoes. Add the butter,

cut into pieces to melt. Stir the beaten

eggs into the 1 cup of sour cream. Add this

to the hot potatoes, stirring in quickly to

distribute the egg evenly as it cooks in the

hot potatoes. Stir in the cream and the dill

weed. Add enough of the reserved stock to

make a very loose mashed potato consistency.

You do not want them to be stiff because they

will dry out in the oven.

Grease a casserole dish with butter and add

half the potatoes. Spread the carmelized

onions in an even layer over the potatoes.

Carefully cover the onions with the rest of

the potatoes, sealing them in. Finally,

cover the top with a layer of the 2 cups of

sour cream.

Bake at 350F for 30-35 minutes, or until the

top is lightly browned.

Questions, Comments & Reviews

I had mashed potatoes for dinner, twice now but your recipe does look good.

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