Russian Potato Casserole With Carmelized Onions Recipe
Servings: 1
Ingredients
- 6 lrg Sweet Onions, Slice Thinly Or possibly Dice
- 5 Tbsp. Butter
- 4 Tbsp. Extra virgin olive oil
- 1 Tbsp. Sugar
- 4 lb Russet Potatoes
- Â Â Chicken Stock
- 1 stk Butter, Not Margarine
- 1 c. Heavy Cream, (Whipping Cream)
- 1 can Lowfat sour cream
- 4 x Large eggs, Beaten To Blend
- 1 tsp Dry Dill Weed
- 2 c. Lowfat sour cream
Directions
- Heat the butter in a large skillet or possibly dutch oven. Add in the oil and heat. Add in the onions, stir to coat and reduce the heat to low. Cook the onions, stirring ocassionally, till they turn a deep brown color. Sprinkle with the sugar and continue cooking for a few more min, stirring. The onions will take about an hour.
- Meanwhile, boil the potatoes in sufficient chicken stock to cover. (Cook till slightly overdone for the best effect.) Drain the potatoes completely, reserving the chicken stock. Mash the potatoes. Add in the butter, cut into pcs to heat. Stir the beaten Large eggs into the 1 c. of lowfat sour cream. Add in this to the warm potatoes, stirring in quickly to distribute the egg proportionately as it cooks in the warm potatoes. Stir in the cream and the dill weed. Add in sufficient of the reserved stock to make a very loose mashed potato consistency. You don't want them to be stiff because they will dry out in the oven.
- Grease a casserole dish with butter and add in half the potatoes. Spread the carmelized onions in an even layer over the potatoes. Carefully cover the onions with the rest of the potatoes, sealing them in. Finally, cover the top with a layer of the 2 c. of lowfat sour cream.
- Bake at 350F for 30-35 min, or possibly till the top is lightly browned.
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