Cheesy Potato & Onion Bake
Recipe: #7273
December 21, 2011
Categories: Casseroles, Side Dishes, Onions, Brunch, Christmas, Fathers Day, Mothers Day, Sunday Dinner Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"This makes a wonderful side dish. You can add in some fresh grated Parmesan cheese and salt to the sour cream mixture if desired. To save time cook the potatoes up to a day ahead, cold potatoes are easier to slice, cook the potatoes whole do not slice, I prefer to oven bake the potatoes"
Ingredients
Nutritional
- Serving Size: 1 (535.7 g)
- Calories 644.5
- Total Fat - 30.8 g
- Saturated Fat - 16.8 g
- Cholesterol - 81.5 mg
- Sodium - 661.9 mg
- Total Carbohydrate - 70.8 g
- Dietary Fiber - 8.7 g
- Sugars - 13.2 g
- Protein - 23.9 g
- Calcium - 530.1 mg
- Iron - 2.7 mg
- Vitamin C - 32.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Butter a medium-size casserole dish.
Step 2
Slice the cooked potatoes into about 1/4 to 1/2-inch rounds; set aside.
Step 3
Place onions in saucepan. Add in water to cover the onions. Add in bouillon granules; bring to a boil, cover then simmer 5-7 minutes or until onions are tender; drain very well and set aside.
Step 4
Combine cheese, sour cream, mayonnaise, black pepper and minced garlic (can season with salt).
Step 5
In greased dish, layer HALF the potatoes, and HALF of the onions, then HALF of the cheese mixture. Repeat the layers.
Step 6
Combine breadcrumbs with melted butter and sprinkle on top, then sprinkle with paprika. Bake uncovered for 20 minutes
Tips
No special items needed.