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Makes
16 1/2 cup servings
Author Notes
Great for Breakfast, Brunch or Dinner! —SuperSub
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Ingredients
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1
Medium Onion, minced
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8 ounces
S.Cream & Chives Cream Cheese
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1
Can Chicken Stock (14 1/2 oz.)
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1 tablespoon
Dijon Mustard
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4
Medium White* Potatoes, peeled & thinly sliced
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2
Cups crushed Ritz style crackers
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3 tablespoons
Grated Parmesan Cheese
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2 tablespoons
Melted Butter
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2 teaspoons
Fresh Parsley, chopped
Directions
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Preheat oven to 350* F
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Lightly spray large skillet with cooking spray; heat on med-high heat. Add onion; cook until tender, stirring often. Add cream cheese, broth and mustard; mix well until creamy. Remove from heat; set aside.
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Lightly spray 13x9-inch baking dish with cooking spray. Toss potatoes with cream cheese mixture and spoon into prepared baking dish. Combine crushed crackers, parmesan cheese, melted butter and parsley; sprinkle evenly over potatoes.
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Bake 50 minutes to 1 hour until potatoes are tender. Let stand 5 minutes before serving. Enjoy!
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*For added flavor/color substitue 1 medium sweet potato for 1 white potato.
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