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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Ingredients:
2/3 cup onion, chopped |
2 teaspoons canola oil |
1 (14 1/2 ounce) can vegetable broth (or chicken broth) |
6 ounces cream cheese, cubed |
1 tablespoon dijon mustard |
3 medium russet potatoes, thinly sliced |
2 medium sweet potatoes, thinly sliced |
1 3/4 cups butter flavored crackers (more or less) |
3 tablespoons parmesan cheese, grated |
2 tablespoons unsalted butter, melted |
2 teaspoons fresh parsley, minced |
Directions:
1. Preheat oven to 350 degrees F & lightly coat the inside of a 13 x9 baking dish with cooking spray.
2. In a large skillet, saute the onion in oil until tender, then reduce heat to medium & stir in the broth, cream cheese & mustard until all is combined.
3. Remove from heat & stir in the potatoes, before transferring the potato mixture to the prepared baking dish.
4. In a 3 or 4 cup container, combine the crushed crackers, Parmesan cheese & butter, & sprinkle this mixture over the top of the potatoes.
5. Bake, uncovered, for 50-60 minutes or until potatoes are tender.
6. Remove from oven, sprinkle with parsley & let stand for 10 minutes before serving.
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