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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My family loves this creamy and colorful recipe for cheesy potatoes. It has both sweet and white potatoes, lots of rich, buttery flavor and a pretty, golden-crumb topping. Ingredients:
2/3 cup chopped onion |
2 teaspoons canola oil |
1 can (14-1/2 ounces) chicken broth |
2 packages (3 ounces each) cream cheese, cubed |
1 tablespoon dijon mustard |
3 medium russet potatoes, peeled and thinly sliced |
2 medium sweet potatoes, peeled and thinly sliced |
1-1/2 to 2 cups crushed butter-flavored crackers |
3 tablespoons grated parmesan cheese |
2 tablespoons butter, melted |
2 teaspoons minced fresh parsley |
Directions:
1. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in the broth, cream cheese and mustard until blended. Remove from the heat. Stir in the potatoes.
2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the crushed crackers, Parmesan cheese and butter; sprinkle over the top.
3. Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand for 10 minutes before serving. Yield: 8 servings.
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