Ingredients
2/3 cup chopped onion2 teaspoons canola oil1 can (14-1/2 ounces) chicken broth6 ounces cream cheese, cubed1 tablespoon Dijon mustard3 medium russet potatoes, peeled and thinly sliced2 medium sweet potatoes, peeled and thinly sliced1-1/2 to 2 cups crushed butter-flavored crackers3 tablespoons grated Parmesan cheese2 tablespoons butter, melted2 teaspoons minced fresh parsley
Preparation
Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes.
Transfer to a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top.
Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving.
