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Russian Potato Casserole with Caramelized Onions

 
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Mashed potato casserole with serious flavor from some slowly caramelized onions.

Yield

8

servings

Prep

15

min

Cook

35

min

Ready

50

min

Trans-fat Free, High Fiber
 

Ingredients

6 each sweet vidalia onions
thinly sliced
5 tablespoons butter
4 tablespoons olive oil
1 tablespoon sugar
4 pounds potatoes
russet
1 x chicken broth
*
1 stick butter
1 cup heavy whipping cream
1 cup sour cream
4 large eggs
beaten to blend
1 teaspoon dill weed
2 cups sour cream

Directions

Melt the 5 tablespoons 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.

The onions will take about an hour.

Meanwhile, boil the potatoes in enough chicken stock to cover.

(Cook potatoes until slightly underdone) Drain the potatoes completely, reserving the chicken stock.

Mash the potatoes. Add the butter.

Stir the beaten eggs into one cup of the sour cream.

Add this to the hot potatoes, stirring quickly to distribute the egg evenly.

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.

Butter a casserole dish 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.

Cover the top with the remaining 2 cups of sour cream.

Bake at 350℉ (180℃) for 30 to 35 minutes or until the top is lightly browned.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 647g (22.8 oz)
Amount per Serving
Calories 83562% of calories from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 32g 158%
Trans Fat 0g
Cholesterol 235mg 78%
Sodium 298mg 12%
Total Carbohydrate 24g 24%
Dietary Fiber 6g 25%
Sugars g
Protein 27g
Vitamin A 34% Vitamin C 50%
Calcium 21% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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