Russian Potato Casserole with Caramelized Onions
Mashed potato casserole with serious flavor from some slowly caramelized onions.
Yield
8 servingsPrep
15 minCook
35 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
sweet vidalia onions
thinly sliced |
|
|
| 5 | tablespoons | butter |
|
| 4 | tablespoons | olive oil |
|
| 1 | tablespoon | sugar |
|
| 4 | pounds |
potatoes
russet |
|
| 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.
Comments
I tasted as I went, so I think this is going to be delicious! A couple of notes, however. This is not a quick recipe, and the prep time is misleading as it doesn’t account for the hour to cook down the onions, which are needed between the layers of mashed potatoes. I did need to turn the onions up from low to medium towards the end of the hour cook time so I could add the sugar and brown them before layering in.
I peeled the russet potatoes, and cut them into about four thick slices per potato so they’d boil faster and cook more evenly. Although I saved the (low sodium) broth in case I needed to mix some back into the potatoes before layering in casserole dish, after the addition of the beaten egg/sour cream mixture, followed by the heavy cream and dill, the mashed potatoes were sufficiently moist and I didn’t feel the need to add more liquid.