How many does this serve?:
8
Prep Time:
25 mins
Cook Time:
50 mins
Ingredients:
- 2/3 c chopped onion
- 2 tsp canola oil
- 1 can (14.5 oz) chicken broth
- 6 oz cream cheese, cubed
- 1 Tbsp Dijon mustard
- 3 medium russet potatoes, peeled & thinly sliced
- 2 medium sweet potatoes, peeled & thinly sliced
- 1.5-2 c crushed butter-flavored crackers
- 2 Tbsp grated Parmesan cheese
- 2 Tbsp butter, melted
- 2 tsps minced fresh parsley
Instructions:
- Sauté onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese & mustard until blended. Remove from heat; stir in potatoes
- Transfer to a 9x13 baking dish coated with cooking spray. In small bowl, combine the crushed crackers, cheese, and butter; sprinkle over the top
- Bake, uncovered, at 350 for 50-60 mins or until potatoes are tender. Sprinkle with parsley. Let stand for 10 mins before serving
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