• 45minutes
  • 331calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D, E, P
MineralsChromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups diced potatoes

  2. 1 1/2 cups heavy cream

  3. 4 tablespoons butter

  4. 2 teaspoons chicken bouillon granules

  5. 4 ounces cream cheese

  6. 1/3 cup diced onion

  7. 2 tablespoons cornstarch

  8. 1/2 cup of crushed cracker

Instructions Jump to Ingredients ↑

  1. Boil potatoes until halfway done, do not cook all the way, drain and pour in greased square baking dish.

  2. In a saucepan, melt butter and sautee the onions.

  3. Mix the cornstarch with the heavy cream and add to melted butter and onions.

  4. Add the cream cheese and chicken bouillon.

  5. Stir until well blended and the cream cheese has blended in well. Cook until thickened.

  6. Once thickened, pour onto potatoes in baking dish and mix until all potatoes are coated.

  7. Sprinkle the top with the crushed crackers.

  8. Bake in 350 degree oven for 30 minutes or until crackers turn lightly brown.


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