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A really, really good
one...
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¾ cup |
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butter,
divided |
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¼ cup |
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olive oil |
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6 large |
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sweet onions
(such as Vidalia or Maui) |
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1 Tbs |
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granulated
sugar |
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4 lbs |
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baking
potatoes, peeled and cubed |
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4 cups |
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chicken
broth |
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1 cup |
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whipping
cream |
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1 cup |
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sour cream |
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4 large |
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eggs,
lightly beaten |
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½ tsp |
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salt |
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1 |
Melt ¼ cup butter in
a large skillet over medium heat. Add olive oil, onions
and sugar. Cook, stirring often, 25 to 30 minutes or
until onions are deep golden brown. Remove from heat,
and set aside. |
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2 |
Bring potatoes and
chicken broth to a boil in a Dutch oven; cook 20 minutes
or until tender. Drain. Reserve broth for another use,
if desired. |
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3 |
Add remaining ½ cup
butter to potatoes; mash with potato masher until
smooth. Whisk together whipping cream and remaining
ingredients; add to potato mixture, stirring until
blended. |
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4 |
Spoon ½ of the
potato mixture into a lightly greased 13x9-inch baking
dish. Spoon caramelized onions evenly over potatoes.
Spoon remaining potatoes evenly over onions. |
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5 |
Bake in preheated
350°F. oven for 30 to 35 minutes or until golden. |
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Cooking Tips |
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*Casserole may be prepared a
day ahead and refrigerated overnight. Remove from refrigerator
30 minutes before baking. Bake at 350 degrees F. for 40 to 45
minutes or until golden brown. |
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Recipe Source |
| Southern
Living |
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