Ingredients
8 medium potatoes (about 2-1/2 pounds)2 large sweet onions, sliced1/4 cup water2 tablespoons chicken bouillon granules2 cups shredded sharp cheddar cheese2 cups sour cream3/4 cup bread crumbs2 tablespoons melted butterPaprika
Preparation
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.
