Recipe by Sydney Mike
This interesting recipe was found in the 2010 cookbook, Taste of Home Prize Winning Recipes.
Top Review by Realtor by day, Chef by night
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.
- 158.51 ml onion, chopped
- 9.85 ml canola oil
- 411.06 g can vegetable broth (or chicken broth)
- 170.09 g cream cheese, cubed
- 14.79 ml Dijon mustard
- 3 medium russet potatoes, thinly sliced
- 2 medium sweet potatoes, thinly sliced
- 414.03 ml butter flavored crackers (more or less)
- 44.37 ml parmesan cheese, grated
- 29.58 ml unsalted butter, melted
- 9.85 ml fresh parsley, minced
Directions See How It's Made
- Preheat oven to 350 degrees F & lightly coat the inside of a 13"x9" baking dish with cooking spray.
- 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.
- Remove from heat & stir in the potatoes, before transferring the potato mixture to the prepared baking dish.
- In a 3 or 4 cup container, combine the crushed crackers, Parmesan cheese & butter, & sprinkle this mixture over the top of the potatoes.
- Bake, uncovered, for 50-60 minutes or until potatoes are tender.
- Remove from oven, sprinkle with parsley & let stand for 10 minutes before serving.