We never get tired of potatoes at our house. Baked, fried, boiled, roasted, mashed, it doesn't matter. When I made this for dinner a couple of nights ago my husband and I both knew that these potatoes would be included in our regular rotation for sure! The Dijon mustard adds so much flavor. As a side note, I halved the recipe since it was only for two of us and used an 8x8 baking dish. Enjoy!
Ingredients:
2/3 c. chopped onion
2 tsp. canola or vegetable oil
1 can chicken broth
6 oz. cream cheese, cubed (you can also use cream cheese spread)
1 Tbsp. Dijon mustard
1 can cream of chicken soup
6-8 medium potatoes, peeled and thinly sliced.
2 c. crushed Ritz crackers
3 Tbsp. grated Parmesan cheese
2 Tbsp. butter, melted
Preheat oven to 350 degrees.
In a Dutch oven, saute onion in oil until tender.
Reduce heat to medium; Stir in broth, cream cheese, Dijon mustard, and cream of chicken soup until blended.
Remove from heat.
Stir in potatoes.
Transfer to a 13x9-inch baking dish that has been generously coated with cooking spray.
In a small bowl combine crushed crackers, Parmesan, and butter. Sprinkle this mixture over top of potatoes.
Bake, uncovered, for an hour to and hour and 15 minutes or until potatoes are tender.
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