Potato Onion Supreme Recipe

Potato Onion Supreme Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I'm a pastor's wife, and I often find myself cooking for large groups. I first put together Potato Onion Supreme for a wedding shower dinner when our organist's son got married. Afterward, I had three requests for the recipe! This dish is fast and easy, so it's nice for adding a festive touch to a Sunday dinner. But it's equally at home at church potlucks or Grange socials.

This recipe is:

Contest Winning

[X]

Rate Potato Onion Supreme Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Potato Onion Supreme Recipe

Prep: 30 min. Bake: 20 min.

Yield: 8 Servings

30 20 50

Ingredients

8 medium potatoes (about 2-1/2 pounds)
2 large sweet onions, sliced
1/4 cup water
2 tablespoons chicken bouillon granules
2 cups (8 ounces) shredded sharp cheddar cheese
2 cups (16 ounces) sour cream
3/4 cup bread crumbs
2 tablespoons melted butter
Paprika

Directions

Cook potatoes; peel and slice 1/4 in. thick. Set aside. Place onions, water and bouillon in a saucepan; bring to a boil, then simmer 5-7 minutes or until onions are tender. Drain and set aside. Combine cheese and sour cream.
In a greased 2-1/2-qt. baking dish, layer half the potatoes, onions and cheese mixture. Repeat with remaining ingredients. Combine crumbs and butter; top potato mixture. Sprinkle with paprika.
Bake, uncovered, at 350° for 20 minutes or until heated through. Garnish with minced fresh parsley and several onion rings if desired. Yield: 8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 443 calories, 21 g fat (15 g saturated fat), 78 mg cholesterol, 896 mg sodium, 47 g carbohydrate, 4 g fiber, 13 g protein.

Originally published as Potato Onion Supreme in Country Woman September/October 1990, p31