Potato Casserole With Caramelized Onions
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 3⁄4 cup butter, divided
- 1⁄4 cup olive oil
- 6 large sweet onions, diced
- 1 tablespoon sugar
- 4 lbs baking potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup whipping cream
- 1 cup sour cream
- 4 large eggs, lightly beaten
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon ground cayenne pepper
- 1⁄4 teaspoon garlic granules
directions
- 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.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.