Name: Russian Potatoes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Yield: 1
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 large eggs, beaten -; 1 teaspoon dill weed -

Recipe information

Cooking:

1 hour 15 min.

Servings per container:

Source:

More details

Ingredients for - Russian Potatoes

1. 6 cups chopped sweet onions -

2. 1/4 cup olive oil -

3. 1/3 cup plus 1/2 cup butter, cubed, divided -

4. 1 tablespoon sugar -

5. 4 pounds potatoes, peeled and cubed -

6. 4 cans (14-1/2 ounces each) chicken broth or 8 cups water plus 8 teaspoons chicken bouillon granules -

7. 3 cups sour cream, divided -

8. 1 cup heavy whipping cream -

9. 4 large eggs, beaten -

10. 1 teaspoon dill weed -

How to cook deliciously - Russian Potatoes

1. Stage

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. Stage

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. Stage

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°.