Russian Potato Casserole With Caramelized Onions Recipes

Steps:

• In a large bowl, combine the first 7 ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake at 425° for 45-50 minutes or until potatoes are tender, stirring once., Meanwhile, in a large skillet, saute onions in oil until softened. Stir in sugar. Reduce heat to medium-low; cook for 30-40 minutes or until deep golden brown, stirring occasionally. Stir in vinegar. , Transfer roasted potatoes to a large bowl; stir in caramelized onions.

Steps:

• 1. Please Note: As with most casserole dishes, you can add or delete the items you do not like. You CAN ALSO ONLY USE 2 CHEESES if you prefer, but I wanted to build on the flavors and used what I had in the fridge. PREHEAT OVEN TO 350 DEGREES F. This is the size dish I used for the casserole.
• 2. You will need about 3 pounds of Russet Potatoes.
• 3. Peel Potatoes.
• 4. Slice or cube potatoes into desired size pieces.Then wash thourgly.
• 5. Add potatoes to a large pot. Cover with water, add 2 teaspoons of kosher salt. Bring to a boil and boil for about 5 to 7 minutes. THIS REDUCES THE COOKING TIME IN THE OVEN.
• 6. Pour into colander to drain.
• 7. Chop peppers.
• 8. Chop celery and both onions and put into a microwaveable bowl. Add 2 tablespoons of butter, and microwave for about 5-6 minutes. This too minimizes the cooking time in the oven.
• 9. Stir to blend vegetables together. Remove from microwave and add both soups, sour cream, remaining salt , lemon pepper, and stir to blend.
• 10. Add feta crumbles, and sharp shredded cheddar cheese, shredded monetary jack and chopped chive, blend together with large spoon or spatula.
• 11. Cube the pepper jack cheese & add to bowl and stir. Now add the sliced potatoes and stir with large spoon, till completely mixed together.
• 12. Spray a 9X12X2 inch casserole dish with cooking spray.
• 13. Add half of potato mixture to dish, then sprinkle with coarse black pepper, then add half of the shredded Swiss cheese on top.
• 14. Now add the remaining potato mixture and repeat steps with cheese, & pepper but add additional chopped chive if desired.
• 15. Crumble corn Flakes in a zip lock bag.
• 16. Melt butter in microwave, then add melted butter to crumbled corn flake crumbs. Then sprinkle over top of potato casserole dish. Bake in preheated 350 degrees F. oven for approximately 1 hour, or until mixture is hot and bubbly.
• 17. Remove from oven and garnish with additional pepper rings if desired

Steps:

• Set oven to 350 degrees.
• Butter an 8-cup baking dish (or larger).
• In a large skillet melt the butter with oil over medium heat add in sliced onions; saute stirring often until a rich golden brown (about 18-20 minutes).
• Add in the garlic the last 5 minutes of cooking.
• Add in the sherry and tarragon; cook until the liquid is absorbed season with salt and pepper, remove from heat and set aside.
• Arrange a layer of sliced potatoes in the bottom of the baking dish, season with salt and pepper.
• Top with 1/3 of the caramalized onion mixture.
• Arrange another layer of potatoes over the onions, season with salt and pepper.
• Repeat the layers until all of the potatoes and onions are used up (finishing the top with potatoes).
• Bring the chicken stock to a simmer and pour slowly over the potatoes.
• Cover the mixture directly but lightly with parchment paper, then cover the dish with foil.
• Bake for about 40 minutes.
• Uncover the dish and bake about 20 minutes more or until the potatoes are tender.
• Cool for 10 minutes before serving.

Steps:

• 1. Melt the 5 tablespoons butter in a large skillet or dutch oven; add the oil and heat.
• 2. Add the onions, stir to coat and reduce the heat to low; cook the onions, stirring occasionally, until they turn a deep brown color.
• 3. Sprinkle with the sugar and continue cooking for a few more minutes - The onions will take about an hour.
• 4. Meanwhile, boil the potatoes in enough chicken stock to cover - (Cook potatoes until slightly underdone); drain the potatoes completely, reserving the chicken stock.
• 5. Mash the potatoes and add the butter.
• 6. Stir the beaten eggs into one cup of the sour cream; add this to the hot potatoes, stirring quickly to distribute the egg evenly.
• 7. 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.
• 8. Butter a casserole dish and add half the potatoes; spread the caramelized onions in an even layer over the potatoes.
• 9. Carefully cover the onions with the rest of the potatoes, sealing them in; cover the top with the remaining 2 cups of sour cream.
• 10. Bake at 350 for 30-35 minutes or until the top is lightly browned.

Steps:

• 1. Melt the 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, stirring. The onions will take about an hour.
• 2. Meanwhile, boil the potatoes in enough chicken stock to cover. (Cook until slightly overdone for the best effect.) Drain the potatoes completely, reserving the chicken stock. Mash the potatoes. Add the butter, cut into pieces to melt. Stir the beaten eggs into the 1 cup of sour cream. Add this to the hot potatoes, stirring in quickly to distribute the egg evenly as it cooks in the hot potatoes. 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.
• 3. Grease a casserole dish with butter 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. Finally, cover the top with a layer of the 2 cups of sour cream.
• 4. Bake at 350 degrees F for 30-35 minutes, or until the top is lightly browned.

Steps:

• Melt 1/4 cup butter in large skillet over medium heat.
• Add olive oil, onions and sugar.
• Cook, stirring often 25 to 30 minutes or until onions are golden brown.
• Remove from heat and set aside.
• In large saucepan bring potatoes and chicken broth to a boil and cook 20 minutes or until tender.
• Drain potatoes well.
• Add remaining 1/2 cup butter to potatoes and mash until smooth.
• Whisk together whipping cream and next 7 ingredients.
• Add to potatoes mixing well.
• Spoon half of potato mixture into lightly greased 9x13 baking dish.
• Spoon caramelized onions evenly over potatoes.
• Spoon remaining potatoes evenly over onions.
• Bake at 350 degrees for 30 to 35 minutes or until golden.