Total Time
1hr 15mins
Prep 10 mins
Cook 1 hr 5 mins

This interesting recipe was found in the 2010 cookbook, Taste of Home Prize Winning Recipes.

Ingredients Nutrition


  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.
Most Helpful

5 5

These potatoes are pretty awesome! It's a different kind of flavor combination and we really enjoyed them. They were a big hit around here. I stayed right to the recipe except that I added garlic to the onions when I fried them up and I baked them alot longer than an hour. Mine were not done at 1 hour. It took closer to an hour and 40 minutes. I used yukon golds instead of russets cause that's what I had here. I only used about 2/3 of the crumb topping but it was still a bit much. I'll probably cut that part in half next time. I'd post a picture for you but they are GONE! I was counting on having leftovers for lunch tomorrow. I guess I'll have to come up with an alternative plan. Thanks, Syd.

5 5

These potatoes are amazing. The combination of sweetness from the onion, sweet potato and cream cheese is perfect paired with the bite of the mustard. These are wonderfully creamy with a delightful crunch from the buttery cracker topping. The only change I made was to add a bit of salt and black pepper with the cream cheese and bake in individual ramekins (took about 45 min). These are sure to become a new staple at our house!

5 5

I scaled this down for two and really enjoyed the mustard flavor. I was just creamy enough with a crunchy topping. Thanks!