Petchenaia Kartofel V Smetane
Source of Recipe
Post Gazette
Recipe Introduction
Russian Potatoes with Sour Cream
List of Ingredients
1 pound onions (about 2 fairly large ones), thinly sliced
Butter for frying (about 4 tablespoons; no substitution for the butter)
2 pounds firm potatoes, peeled and thinly sliced (we used three large Idaho bakers)
Salt and pepper to taste
2 eggs, beaten
1 cup sour cream
Recipe
Preheat oven to 350 degrees.
Fry the onion slices in butter until mostly golden brown, stirring now and then to ensure they don't burn.
Butter a medium-sized (2 1/2- to 3-quart) baking dish or casserole.
Beginning and ending with potatoes, layer potatoes and onions into the dish, seasoning each layer with salt and pepper.
Mix the beaten eggs into the sour cream and pour into the dish.
Cover tightly (use foil under the lid if necessary).
Bake until done or until a tester pushed through the center goes in easily (about 50 minutes).
Remove lid and return to the oven a few minutes to brown the top if you wish.
Serves 6 as a side dish.
-- Adapted from "Cosmopolitan Cookery:
440 Recipes from 35 Countries,"
Lilla Deeley, 1945.
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