Ingredients

The following ingredients have 9 Servings
  • 1 tablespoon butter
  • 1/2 medium onion (chopped)
  • 1 (8 ounce) block cream cheese, ( cubed)
  • 3 tablespoons Dijon mustard
  • 1 1/2 cups chicken broth (or vegetable broth)
  • 5 russet potatoes (thinly sliced)
  • 1 1/2 cups crushed butter crackers
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons melted butter

Instruction

  • In a large skillet, melt butter butter over medium heat.
  • Add onions to butter and saute until tender and translucent, about 2 minutes.
  • Add cream cheese cubes to butter and onions and stir vigorously to until smooth and combined.
  • Add Dijon mustard and chicken broth and stir again to combine.
  • Stir sliced potatoes into the sauce mixture. Remove from heat, and set aside.
  • In a medium mixing bowl, whisk together crushed crackers and grated Parmesan. Add butter and mix in with a fork. You should get a kind of clumpy mixture.
  • Transfer potatoes with sauce to a 9"x13" baking dish. Top with cracker topping mixture.
  • Bake in a 350 oven for 50-60 minutes, until potatoes are tender and cooked through.