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