Potato Onion Supreme Recipe
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Potato Onion Supreme Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 8 servings


  • 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

Nutritional Facts

3/4 cup: 443 calories, 21g fat (15g saturated fat), 78mg cholesterol, 896mg sodium, 47g carbohydrate (8g sugars, 4g fiber), 13g protein.


  1. 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.
  2. 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.
  3. 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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jmkasprak User ID: 2880256 245043
Reviewed Mar. 6, 2016

"This is a good make-ahead dish. I thought the preparation of the onions was interesting. I also overcooked the potatoes, so they didn't slice as well as I would have liked. Overall, very good flavor."

dschultz01 User ID: 1076910 201455
Reviewed Aug. 24, 2014

"These were very good, and it made a lot. I cooked the potatoes a little too long before adding them to the dish, so they were a little mushy. Don't be afraid to use a lot of onion. They cook down quite a bit."

luigimon User ID: 1692040 12876
Reviewed Apr. 12, 2014

"The flavor is amazing. And they are just as good, if not better, the next day! Definitely try this recipe!!!"

yippieskippy User ID: 855525 37969
Reviewed Nov. 12, 2008

"I used this recipe along with some barbeque ribs and a toss salad for a special birthday party. The casserole got rave review. Thanks"

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