Taste of Home
Russian Potatoes
TOTAL TIME: Prep: 1-1/4 hours Bake: 30 min.
YIELD: 12 servings.
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
Ingredients
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6 cups chopped sweet onions
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1/4 cup olive oil
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1/3 cup plus 1/2 cup butter, cubed, divided
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1 tablespoon sugar
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4 pounds potatoes, peeled and cubed
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4 cans (14-1/2 ounces each) chicken broth or 8 cups water plus 8 teaspoons chicken bouillon granules
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3 cups sour cream, divided
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1 cup heavy whipping cream
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4 large eggs, beaten
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1 teaspoon dill weed
Directions
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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.
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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.
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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.
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