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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A standout at potlucks, these creamy potatoes always get vacuumed out of the dish and leave guests asking for more. Try them with prime rib or a beef roast.Judy Wilson, Sun City West, Arizona 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 eggs, beaten |
1 teaspoon dill weed |
Directions:
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°. Yield: 12 servings.
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