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Russian Potatoes


  • 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.


Average Rating: 5
  • NYCDelish
    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.

  • bmwsmw108
    Dec 31, 1969

    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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