This was the favorite dish of everyone at Gourmet Club this past weekend. The person who made it said it came out of a Taste of Home Holiday cookbook.
3/4 cup butter, divided
1/4 cup olive oil
5 pounds sweet onions, diced
1 Tablespoon sugar
4 pounds baking potatoes, peeled and cubed
4 cups chicken broth
1 cup fat-free half-and-half
1 cup light sour cream
4 large eggs, lightly beaten
1/2 teaspoon salt
Melt 1/4 cup butter in large skillet over medium heat.
Add oil, onions, and sugar.
Cook, stirring often, 45 to 50 minutes or until onions are caramel-colored (a deep golden brown).
Remove from heat and set aside.
Bring potatoes and chicken broth to a boil in a Dutch oven.
Cook 20 minutes or until tender.
Add remaining 1/2 cup butter to potatoes and mash with potato masher until smooth.
Whisk together half-and-half and next 3 ingredients.
Add to potato mixture, stirring until blended.
Spoon half of potato mixture into a lightly greased 13 inch by 9 inch baking dish.
Spoon caramelized onions evenly over potato dish.
Spoon remaining potatoes evenly over onions.
Bake casserole, uncovered, at 350º for 30 to 35 minutes until golden.
(If casserole was chilled, bake about 15 minutes more.)
If not baking immediately, cover and chill up to 2 days if desired.
Remove casserole from refrigerator and let stand 30 minutes before baking.
Yield: 10 to 12 servings.
Posted by GourmetGal
July 13, 2011