Russian Potatoes


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By
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


Directions

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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