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Russian Potatoes Recipe
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Russian Potatoes Recipe

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A standout at potlucks, these creamy potatoes always get "vacuumed" out of the dish and leave guests asking for more. Try them with prime rib or a beef roast.—Judy Wilson, Sun City West, Arizona
TOTAL TIME: Prep: 1-1/4 hours Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 1-1/4 hours Bake: 30 min.
MAKES: 12 servings

Ingredients

  • 6 cups chopped sweet onions
  • 1/4 cup olive oil
  • 1/3 cup plus 1/2 cup butter, cubed, divided
  • 1 tablespoon sugar
  • 4 pounds potatoes, peeled and cubed
  • 4 cans (14-1/2 ounces each) chicken broth or 8 cups water plus 8 teaspoons chicken bouillon granules
  • 3 cups sour cream, divided
  • 1 cup heavy whipping cream
  • 4 large eggs, beaten
  • 1 teaspoon dill weed

Nutritional Facts

3/4 cup: 423 calories, 29g fat (16g saturated fat), 152mg cholesterol, 277mg sodium, 32g carbohydrate (8g sugars, 3g fiber), 7g protein .

Directions

  1. In a large skillet, saute onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low; cook, stirring occasionally, for 40 minutes or until deep golden brown.
  2. Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed.
  3. Spread half of potatoes into a greased 13-in. x 9-in. baking dish; layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°. Yield: 12 servings.
Originally published as Russian Potatoes in Country Woman December/January 2011, p41


Reviews for Russian Potatoes

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(2)
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MY REVIEW
NYCDelish 123772
Reviewed Jul. 23, 2014

"Absolutely delicious and decadent and everyone went back for third and fourth helpings. For all its richness, it has a deceptively light texture and actually makes a great summertime BBQ dish. Imagine sour cream and onion potato chips being transformed into a creamy, less salty form and you have the essence. I like the onion component and the next time I make this, I think I will increase the onions to 8 cups. Sweet Vidalia are perfect for this recipe. Low and slow cooking of the onions is essential to get the caramelized sweetness and I found that the cook time for the onions was over an hour to get the desired results."

MY REVIEW
bmwsmw108 192720
Reviewed Apr. 20, 2014

"I made this as written, except I went a little light on the dill, just in case. It was excellent. I did feel it was a little runny so I might bake it longer, or use less cream based on sight. Making this again for Easter and can't wait!"

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