Potatoes Supreme

Potatoes Supreme


"This family favorite side-dish combines potatoes, cheese, and onions. For a different take, use cream of mushroom soup instead of chicken soup."
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45 m servings 455 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 43g
  • 14%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 620 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. Bake in preheated oven until heated through and cheese is melted, 25 to 30 minutes.


Read all reviews 28
  1. 36 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I never thought I would say this but TOO much cheese! I could hardly taste the potatoes. Next time i will add more potatoes and put in less cheese. It was just too rich for my taste and I usuall...

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Most positive
Least positive

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 ...

I wanted to turn this into a one dish meal. I did everything the regular recipe calls for, and also added lots of salt and pepper, and 1/2 lb each of shredded cooked chicken and diced ham. I als...

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.

This recipe is so good! It whipped up in no time at all and is so simple to do. I will definitely make this again.

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...

I tweaked this a bit, and used Queso in place of the cheddar to give it a Mexican flavor. Delicious and easy.

This was so easy to make! We really enjoyed it, but did feel it was just a *little* bland. I'll make it again though, easy and tasty enough to warrant it joining our weeknight dinners.

It was delish!!! I didn't have sour cream so I used 1/2 cup of whole milk and added garlic powder. I omitted the extra cheese on top. Everyone loved it!

Used: 10 medium sized potatoes, cubed. SAUCE= only 1 cup cheddar cheese, 1 cup sour cream, 1 tsp Italian seasoning, dash cayenne pepper, S&P to taste, 1/2 small onion, diced, 1 can cr. of chick...

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