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