Directions:
- In a large skillet, saute onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low; cook, stirring occasionally, for 40 minutes or until deep golden brown.
- Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed.
- Spread half of potatoes into a greased 13-in. x 9-in. baking dish; layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.91 Kcal (1955 kJ) | ||
| Calories from fat | 259.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.87g | 44% | |
|---|---|---|---|
| Cholesterol | 122.14mg | 41% | |
| Sodium | 733.21mg | 31% | |
| Potassium | 929.08mg | 20% | |
| Total Carbs | 44.84g | 15% | |
| Sugars | 12.62g | 50% | |
| Dietary Fiber | 5.72g | 23% | |
| Protein | 8.77g | 18% | |
| Vitamin C | 20.6mg | 34% | |
| Vitamin A | 1.7mg | 56% | |
| Iron | 1.8mg | 10% | |
| Calcium | 178mg | 18% | |
| Amount Per 100 g | |||
| Calories | 88.21 Kcal (369 kJ) | ||
| Calories from fat | 49.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 44% | |
|---|---|---|---|
| Cholesterol | 23.07mg | 41% | |
| Sodium | 138.51mg | 31% | |
| Potassium | 175.51mg | 20% | |
| Total Carbs | 8.47g | 15% | |
| Sugars | 2.38g | 50% | |
| Dietary Fiber | 1.08g | 23% | |
| Protein | 1.66g | 18% | |
| Vitamin C | 3.9mg | 34% | |
| Vitamin A | 0.3mg | 56% | |
| Iron | 0.3mg | 10% | |
| Calcium | 33.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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