#3418 - Ritzy Potatoes

(by Shirley McNevich)

2/3 cup chopped onions
2-3 tsp. canola oil
15oz. chicken broth
6oz. Philadelphia cream cheese (softened and cubed)
1 TBSP Dijon mustard
3-5 large baking potatoes (washed, peeled and sliced thin)
2 cups crushed Ritz crackers
grated Parmesan cheese
2 TBSP butter (melted)
1-2 tsp. fresh chopped parsley
salt and pepper (to your taste)

In a Dutch oven over medium heat add canola oil and chopped onions--cook/stir until onions are tender. Add chicken broth, cubed cream cheese, salt, pepper and Dijon mustard--cook/stir until melted and blended. Taste--add more salt and pepper if needed. Remove from heat--add sliced potatoes--stir to coat. Pour the mixture into a greased 9 x 13 glass baking dish. Sprinkle some Parmesan cheese all over the top (to your taste). Spread the crushed Ritz crackers all over the top. Drizzle the melted butter over the crushed Ritz crackers. Bake at 350 degrees for 55-60 minutes or until potatoes are fork tender. Remove from oven and sprinkle chopped parsley evenly over the top. Let the mixture rest for a few minutes before serving.