Dijon Scalloped Potatoes

• 2/3 cup onion, chopped
• 2 teaspoons canola oil
• 1 (14 1/2 ounce) can vegetable broth (or chicken broth)
• 6 ounces cream cheese, cubed
• 1 tablespoon Dijon mustard
• 3 medium russet potatoes, thinly sliced
• 2 medium sweet potatoes, thinly sliced
• 1 3/4 cups butter flavored crackers (more or less)
• 3 tablespoons parmesan cheese, grated
• 2 tablespoons unsalted butter, melted
• 2 teaspoons fresh parsley, minced

1. Preheat oven to 350 degrees F & lightly coat the inside of a 13"x9" baking dish with cooking spray.
2. 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.
3. Remove from heat & stir in the potatoes, before transferring the potato mixture to the prepared baking dish.
4. In a 3 or 4 cup container, combine the crushed crackers, Parmesan cheese & butter, & sprinkle this mixture over the top of the potatoes.
5. Bake, uncovered, for 50-60 minutes or until potatoes are tender.
6. Remove from oven, sprinkle with parsley & let stand for 10 minutes before serving.

onion, canola oil, vegetable broth, cream cheese, mustard, russet potatoes, sweet potatoes, butter, parmesan cheese, unsalted butter, fresh parsley

Taken from www.food.com/recipe/dijon-scalloped-potatoes-415298 (may not work)