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Russian Potatoes

 Russian Potatoes
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
12 ServingsPrep: 1-1/4 hours Bake: 30 min.

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 eggs, beaten
  • 1 teaspoon dill weed

Directions

  • 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.
  • 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.
  • 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

2 of 2

Russian Potatoes (continued)

Directions (continued)

  • minutes or until a thermometer reads 160°.
  • Yield: 12 servings.
Nutritional Facts: 3/4 cup equals 423 calories, 29 g fat (16 g saturated fat), 152 mg cholesterol, 277 mg sodium, 32 g carbohydrate, 3 g fiber, 7 g protein.