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SIDE
DISHES - RICE and POTATO
Potato Casserole with Caramelized Onions
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Potato
Casserole with Caramelized Onions |
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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 |
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Southern Living |
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