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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.
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    8 servings

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 shredded sharp cheddar cheese
  • 2 cups 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.

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