Potato Onion Supreme
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 ServingsPrep: 30 min. Bake: 20 min.
- 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.
Nutritional Facts: 1 serving (3/4 cup) equals 443 calories, 21 g fat (15 g saturated fat), 78 mg cholesterol, 896 mg sodium,