Options:

Include nutrition information?

Cheesy Potato & Onion Bake

Created by KittenCal on December 21, 2011

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

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