Richards Russian Potato Casserole Recipes

RUSSIAN POTATO CASSEROLE WITH CARAMELIZED ONIONS

Steps:

• 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 350℉ (180℃) for 30 to 35 minutes or until the top is lightly browned.

STEAKHOUSE POTATOES ROMANOFF

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

SENATOR RUSSELL'S SWEET POTATO CASSEROLE

Steps:

• Casserole: Mix the sugar, vanilla and butter and spread in the bottom of a casserole dish. Layer sweet potatoes on top.
• Topping: Mix topping ingredients and sprinkle on top of potatoes.
• Bake at 350 degrees F for 30 minutes.

RICHARD'S RUSSIAN POTATO CASSEROLE

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.

RUSSIAN POTATOES

Steps:

• 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., 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., 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°.