Potato Onion Supreme Recipe

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Potato Onion Supreme Recipe
Potato Onion Supreme Recipe photo by Taste of Home
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Potato Onion Supreme Recipe

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4.5 4 4
Publisher Photo
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.
Recommended: The 13x9 Thanksgiving
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

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

Nutritional Facts

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

  • 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
  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."

MY REVIEW
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."

MY REVIEW
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!!!"

MY REVIEW
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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