Russian Potatoes Recipe
- 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
- 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.
3/4 cup: 423 calories, 29g fat (16g saturated fat), 152mg cholesterol, 277mg sodium, 32g carbohydrate (8g sugars, 3g fiber), 7g protein
Reviews for Russian Potatoes
"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."
"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!"