Richard's Russian Potato Casserole

Richard's Russian Potato Casserole

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Lynnda Cloutier

By
@eatygourmet

These are killer. They always get vacuumed
off the plate with the guests inquiring if
there are more...Here's the mashed potato recipe I took to my sister,Dina's. Hope you enjoy it. Everyone
just loved it.Source unknown

Rating:

★★★★★ 2 votes

Comments:

Ingredients

  • ·
    6 large sweet onions, diced or sliced thinly
  • ·
    5 tbsp. butter
  • ·
    4 tbsp. olive oil
  • ·
    1 tbsp. 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

How to Make Richard's Russian Potato Casserole

Step-by-Step

  1. 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 occasionally, 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.
  2. 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.
  3. Grease a casserole dish with butter and add
    half the potatoes. Spread the caramelized
    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.
  4. Bake at 350 degrees F for 30-35 minutes, or
    until the top is lightly browned.

Printable Recipe Card

About Richard's Russian Potato Casserole

Course/Dish: Vegetables




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