Russian Potato Casserole with Caramelized Onions

* Exported from MasterCook *

Russian Potato Casserole with Caramelized Onions

Recipe By : Epicurious
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 sweet onions -- thinly sliced
5 tablespoons butter
4 tablespoons olive oil
1 tablespoon sugar
4 pounds russet potatoes
chicken stock
1 stick butter (do not substitute)
1 cup heavy cream
1 cup sour cream
4 eggs -- beaten to blend
1 teaspoon dill weed
2 cups sour cream

Melt the 5 tablespoons butter in a large skillet or Dutch oven. Add the
oil and heat. Add the onions, stir to coat and reduce the heat to low.
Cook the onions, stirring occasionally, until they turn a deep brown color.
Sprinkle with the sugar and continue cooking for a few more minutes. The
onions will take about an hour.

Meanwhile, boil the potatoes in enough chicken stock to cover. (Cook
potatoes until slightly underdone) Drain the potatoes completely,
reserving the chicken stock. Mash the potatoes. Add the butter. Stir the
beaten eggs into one cup of the sour cream. Add this to the hot potatoes,
stirring quickly to distribute the egg evenly. Stir in the cream and the
dill weed. Add enough of the reserved stock to make a very loose mashed
potato consistency. You do not want them to be stiff because they will dry
out in the oven.

Butter a casserole dish and add half the potatoes. Spread the caramelized
onions in an even layer over the potatoes. Carefully cover the onions with
the rest of the potatoes, sealing them in. Cover the top with the
remaining 2 cups of sour cream. Bake at 350F for 30-35 minutes or until
the top is lightly browned.

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