8 medium potatoes, about 2 1/2 lbs.
2 large sweet onions, sliced
1/4 cup water
2 Tbsp chicken bouillon granules
2 cups (8oz) shredded cheddar cheese
2 cups (16 oz) sour cream
3/4 cup bread crumbs
2 Tbsp melted butter
Cook potatoes; peel and slice 1/4 inch thick. Set aside. Place onions, water and bouillon in a saucepan; bring to a boil, then simmer 5-7 mins. 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 each of the potatoes, onions and cheese mixtures. Repeat layers. Combine bread crumbs and butter; sprinkle over casserole. Sprinkle with paprika.
Bake uncovered at 350F for 20 mins. or until heated through.
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