Ingredients Jump to Instructions ↓

  1. 8 medium potatoes (about 2-1/2 pounds)

  2. 2 large sweet onions, sliced

  3. 1/4 cup water

  4. 2 tablespoons chicken bouillon granules

  5. 2 cups (8 ounces) shredded sharp cheddar cheese

  6. 2 cups (16 ounces) sour cream

  7. 3/4 cup bread crumbs

  8. 2 tablespoons melted butter Paprika

Instructions Jump to Ingredients ↑

  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. 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.


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