Earlier today, I posted the back story for this recipe. It was absolutely delicious. Can’t wait to make it again!
4-5 medium sized potatoes peeled
1 1/4 cup of milk
1 (8 oz.) pkg. cream cheese
1 cup shredded Parmesan cheese
1 cup shredded mild/sharp cheddar cheese
1 sleeve Ritz crackers
onion powder OR chopped green chives
garlic powder OR whatever floats your boat
Chop peeled potatoes into chunks, add water, and bring to a boil on the stove top. Once the water is boiling, reduce heat to medium and set a timer for ten minutes. Meanwhile, microwave cream cheese for one minute on high to soften. Add milk, softened cream cheese and Parmesan cheese to a sauce pan. Heat mixture to medium low, stirring until smooth. It will thicken while the potatoes boil. Add onion and garlic seasoning to both mixtures, as much as smells good to you. Preheat the oven to 350 degrees F while you wait.
After ten minutes of boiling, drain the potatoes. The chunks should be soft, but not disintegrating. Pour the cheese sauce into a square glass baking dish. Add the potato chunks and cover them with the cheese mixture. Sprinkle the cheddar cheese on top of the mixture. Crush the Ritz crackers inside the sleeve and then sprinkle them on top of the cheddar cheese. Put the casserole in the oven for thirty minutes.
Hope you like it! Let me know how it turns out.