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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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(11-18) of 18 reviews

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Reviewed on Apr. 06, 2009 by frankirby

Reviewed on Apr. 06, 2009 by psa1121

We loved this dish! I made it pretty much exactly as directed, except I used seasoned dry bread crumbs, as that's what I had on hand. I used a little more Dijon, but there are no children's tastes to accommodate in our home. I halved the recipe and used a mandoline to get the potatoes paper thin. We will definitely enjoy this again.

Reviewed on Apr. 06, 2009 by Hannah0418

Why would you even bother figuring out calories & fat in this recipe? it's not meant to be eaten every day. enjoyed as a special treat occasionally won't give you a heart attack. foodie is right, if you're that concerned, don't make it. comments are for your thoughts on how the dish tasted, not what it'll do to your arteries.

Reviewed on Apr. 06, 2009 by foodie419

save me from the "food police.

if you are worried about fat don't make it.

Reviewed on Apr. 06, 2009 by Roniquilts2

According to my Living Cookbook, the above recipe has per serving: 365.82 calories, of which 218.84 are from fat. or 60%!!! 14.81g of saturated fat, 71.65mg of cholesterol, 27.22g of Carbs. 412.57mg of Sodium. Aproximate WW points(my points on the Living CookbooK) is 8.81 points per serving. A serving is 1/8th of the recipe. It's a doozie, huh? I am quite sure that substitutions can be made in order to make this recipe more healthy and less heart attack in the making!