Russian Potato Casserole With Caramelized Onions Recipe

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Russian Potato Casserole with Caramelized Onions

Kitchen Crew


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onions, sweet and thinly sliced
5 Tbsp
4 Tbsp
olive oil
1 Tbsp
4 pkg
potatoes, russets
chicken stock
1 stick
1 c
heavy cream
1 c
sour cream
eggs, beaten
1 tsp
2 c
sour cream


1Melt the 5 tablespoons butter in a large skillet or dutch oven; add the oil and heat.
2Add the onions, stir to coat and reduce the heat to low; cook the onions, stirring occasionally, until they turn a deep brown color.
3Sprinkle with the sugar and continue cooking for a few more minutes - The onions will take about an hour.
4Meanwhile, boil the potatoes in enough chicken stock to cover - (Cook potatoes until slightly underdone); drain the potatoes completely, reserving the chicken stock.
5Mash the potatoes and add the butter.
6Stir the beaten eggs into one cup of the sour cream; add this to the hot potatoes, stirring quickly to distribute the egg evenly.
7Stir 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.
8Butter a casserole dish and add half the potatoes; spread the caramelized onions in an even layer over the potatoes.
9Carefully cover the onions with the rest of the potatoes, sealing them in; cover the top with the remaining 2 cups of sour cream.
10Bake at 350 for 30-35 minutes or until the top is lightly browned.

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Other Tag: Quick & Easy