*  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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