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Categories:
potatoes heavy cream butter chicken bouillon granules cream cheese onion cornstarch cracker pepper salt
Viewed: 6 - Published at: 4 years agoIngredients
- 3 cups diced potatoes
- 1 1/2 cups heavy cream
- 4 tablespoons butter
- 3 teaspoons chicken bouillon granules
- 4 ounces cream cheese
- 1/3 cup diced onion
- 2 tablespoons cornstarch
- 1/2 cup of crushed cracker
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Method
- Boil potatoes until halfway done, do not cook all the way, drain and pour in greased square baking dish.
- In a saucepan, melt butter and sautee the onions.
- Mix the cornstarch with the heavy cream and add to melted butter and onions.
- Add the cream cheese and chicken bouillon.
- Stir until well blended and the cream cheese has blended in well. Cook until thickened.
- Once thickened, pour onto potatoes in baking dish and mix until all potatoes are coated.
- Sprinkle the top with the crushed crackers.
- Bake in 350 degree oven for 30 minutes or until crackers turn lightly brown.
