Ingredients
- 2 3/4 pounds potatoes (7 medium potatoes cooked, I prefer to oven-bake the potatoes, then peel)
- 3 whole large (2 1/4 pounds) yellow onions, sliced (do not slice to thin)
- Water, as needed to just cover onions
- 1 tablespoon chicken bouillon granules
- 2 cups shredded cheddar cheese (can use more)
- 2 cups sour cream
- 3 to 4 tablespoons mayonnaise
- 2 garlic cloves, minced (optional)
- 1/2 teaspoon fresh ground black pepper, or to taste
- Seasoned salt, to taste
- 1 1/2 cups breadcrumbs
- 4 tablespoons melted butter
- Paprika
How to Make
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Step 1: Preheat oven to 350 degrees F. Butter a medium-size casserole dish.
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Step 2: Slice the cooked potatoes into about 1/4 to 1/2-inch rounds; set aside.
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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.
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Step 4: Combine cheese, sour cream, mayonnaise, black pepper and minced garlic (can season with salt).
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Step 5: In greased dish, layer HALF the potatoes, and HALF of the onions, then HALF of the cheese mixture. Repeat the layers.
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Step 6: Combine breadcrumbs with melted butter and sprinkle on top, then sprinkle with paprika. Bake uncovered for 20 minutes
We hope you enjoy this recipe!
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