Potatoes Supreme

5 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“This family favorite side-dish combines potatoes, cheese, and onions. For a different take, use cream of mushroom soup instead of chicken soup.” - by JUDY2RIVER

Ingredients

8 potatoes, peeled and cubed
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 1/2 cups shredded Cheddar cheese
1 cup sour cream
1 small onion, chopped
3 green onions, chopped
salt and ground black pepper to taste
1 1/2 cups shredded Cheddar cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook until almost tender, 7 to 12 minutes; drain and cool.
Combine soup, 1 1/2 cups Cheddar cheese, sour cream, green onions, salt, and pepper in a large bowl; fold in potatoes. Place mixture in prepared baking dish and sprinkle with remaining 1 1/2 cups Cheddar cheese.
Bake in preheated oven until heated through and cheese is melted, 25 to 30 minutes.

Nutrition

Amount Per Serving (8 total)

Calories
455 cal
23%

Fat
24 g
37%

Carbs
43 g
14%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

Valerie's Kitchen

Aug. 8, 2012

"I've been doing a potato dish similar to this one for years. I lighten it up by using lite sour cream and reducing the cheese down to just one cup. Instead of topping with additional cheese, I sprink..." See morele with a bit of paprika for color. It is still plenty rich and indulgent tasting. There is an error in that the ingredient list has both regular and green onions but the directions only mention the green onions. I think one or the other would be fine or you can omit them altogether."

arich01

Aug. 14, 2012

"These were pretty good, the longer they sat the better they got. I did add about 3 cloves roasted garlic, we love garlic! This went very well with roasted chicken and broccoli...." See more"

Judy in Delaware

Jan. 23, 2013

"Everyone I made this for loved it. Didn't use cream of chicken soup (don't like it) so substituted cheddar cheese soup. My only other change was to use a mandoline to evenly slice the potatoes about..." See more 1/4 inch thick, so didn't parboil them. It was cheesy, gooey goodness. Thanks for a recipe I'll definitely repeat!"

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