Richard's Russian Potato Casserole Recipe

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Richard's Russian Potato Casserole

Lynnda Cloutier


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

★★★★★ 2 votes


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


1Melt 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.
2Meanwhile, 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
3Grease 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.
4Bake at 350 degrees F for 30-35 minutes, or
until the top is lightly browned.

About this Recipe

Course/Dish: Vegetables