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Dijon Scalloped Potatoes Recipe

Dijon Scalloped Potatoes Recipe photo by Taste of Home

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My family loves this creamy and colorful recipe for cheesy potatoes. What's not to love? It has both sweet and white potatoes, lots of rich, buttery flavor and a pretty, golden-crumb topping. —Carolyn Putnam, Norwalk, Ohio

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Dijon Scalloped Potatoes Recipe

Prep: 25 min. Bake: 50 min. + standing

Yield: 8 Servings

25 50 75

Ingredients

2/3 cup chopped onion
2 teaspoons canola oil
1 can (14-1/2 ounces) chicken broth
2 packages (3 ounces each) cream cheese, cubed
1 tablespoon Dijon mustard
3 medium russet potatoes, peeled and thinly sliced
2 medium sweet potatoes, peeled and thinly sliced
1-1/2 to 2 cups crushed butter-flavored crackers
3 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
2 teaspoons minced fresh parsley

Directions

In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in the broth, cream cheese and mustard until blended. Remove from the heat. Stir in the potatoes.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the crushed crackers, cheese and butter; sprinkle over the top.
Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 293 calories, 16 g fat (8 g saturated fat), 34 mg cholesterol, 524 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Dijon Scalloped Potatoes in Simple & Delicious January/February 2008, p37

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Dijon Scalloped Potatoes

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Reviewed on Jul. 01, 2010 by lapicazo

Made this last night. Didn't care for it. I didn't like the mixture of sweet and russet potatoes. I didn't like the sweetness of of the sweet potato. I may make again just useing russet potatoes.

Reviewed on Jan. 21, 2010 by Gail Hood

I made this recipe for a potluck at work, and everyone loved it !!!! I copied the recipe out and shared it with those who asked for it. I hope that whoever submitted this, will PLEASE, submit other recipes. I absolutely love this one !!!!!

Reviewed on Jan. 19, 2010 by RevNancy

Too much cream cheese for me

Reviewed on Jan. 18, 2010 by bzybdr

I maade it with fat free cream cheese, reduced fat Ritz, fat free Parm and it was great. If youcan't see how to adapt the recipe or are looking for recipes already slimmed down for you, use the recipe finder and you will find many great ones

Reviewed on Jan. 18, 2010 by wooley ewe

Looked pretty good to me. Amazingly, even though there are no nutritional stats, the ingredients are provided, duh. It's not like its a secret. There's cream cheese, do the math...its not exactly a dish to have everyday. Save us from the food police!

Reviewed on Jan. 18, 2010 by broomist

Agreed. I'm not going to drink bacon fat out of the frying pan, but criticizing a rich, satisfying dish for BEING rich and satisfying kind of misses the point, doncha think?

Reviewed on Jan. 18, 2010 by heebiee

I'm French and the butter does not bother me. Any food that taste good and made with butter has flavor.

Reviewed on Jan. 18, 2010 by tkarinas

This dish is simple and easy to make, and one my family loves. It's a keeper, for sure.

Reviewed on Jan. 18, 2010 by Summy

Wonderful recipe. Jeepers, folks...if fat and calories are too much for you, don't make the recipes, but don't rate it one star if you haven't even tried it! Also, maybe it would be a good idea to learn how to use substitutions, such as low fat cream cheese, reduced fat butter flavored crackers, low fat parmesan cheese, and, perhaps, something like Smart Balance margarine instead of butter. I think this recipe shines with the dijon, and sweet, and russet potatoes. YUM!

Reviewed on May. 22, 2009 by maggie2375

Very good recipe! Makes a lot so it's good for company.

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