Russian Potato Casserole with Caramelized Onions
6 large sweet onions, diced or sliced thinly
5 Tbs. butter
4 Tbs. olive oil
1 Tbs. sugar
+ 4 lbs. russet potatoes
chicken stock
1 stick butter
1 cup whipping cream
1 cup sour cream
4 eggs, beaten
1 tsp dried dill weed
2 cups sour cream
Caramelize onions in fat, stirring occasionally. When deep brown, add sugar, saute a few minutes more. This will take about an hour.
Boil potatoes in stock, till slightly overdone. Drain, reserve stock. Mash, add butter.
Add eggs to first cup of sour cream. Add this to potatoes, stirring quickly to distribute egg evenly as it cooks in the hot potatoes. Add cream and dill. Add enough stock to make potatoes rather loose, they will dry out in oven.
Layer potatoes and onion in buttered dish:
½ potatoes
onions
½ potatoes, sealing in onions
2 cups sour cream
Bake at 350F for 30-35 min, till top is lightly browned.
Serves 8-10
6 large sweet onions, diced or sliced thinly
5 Tbs. butter
4 Tbs. olive oil
1 Tbs. sugar
+ 4 lbs. russet potatoes
chicken stock
1 stick butter
1 cup whipping cream
1 cup sour cream
4 eggs, beaten
1 tsp dried dill weed
2 cups sour cream
Caramelize onions in fat, stirring occasionally. When deep brown, add sugar, saute a few minutes more. This will take about an hour.
Boil potatoes in stock, till slightly overdone. Drain, reserve stock. Mash, add butter.
Add eggs to first cup of sour cream. Add this to potatoes, stirring quickly to distribute egg evenly as it cooks in the hot potatoes. Add cream and dill. Add enough stock to make potatoes rather loose, they will dry out in oven.
Layer potatoes and onion in buttered dish:
½ potatoes
onions
½ potatoes, sealing in onions
2 cups sour cream
Bake at 350F for 30-35 min, till top is lightly browned.
Serves 8-10