Russian Potatoes

Total Time

Prep: 1-1/4 hours Bake: 30 min.


12 servings

Updated: Oct. 13, 2022
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


  • 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°.

Nutrition Facts

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