Dijon Scalloped Potatoes Recipe
- 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
- 1. Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes.
- 2. Transfer to a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top.
- 3. Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving. Yield: 8 servings.
3/4 cup: 293 calories, 16g fat (8g saturated fat), 34mg cholesterol, 524mg sodium, 32g carbohydrate (6g sugars, 2g fiber), 6g protein.
Reviews for Dijon Scalloped Potatoes
"A unique twist on scalloped potatoes that we loved. The mustard gives it a nice tang and the crackers on top lend flavor and texture. I used Ritz crackers and I did feel they got too brown at the end - I took them out at 50 minutes, but I felt a few of the potatoes should have cooked the full 60 minutes. So I might recommend covering the potatoes at the end so the crackers don't get too dark - or maybe adding the crackers after 30 minutes? Not sure. Either way, I will be making this again. If anyone is looking for a good pairing - I made it with this Taste of Home recipe! http://www.tasteofhome.com/recipes/german-beef-rouladen"
"Absolutely delicious!!! My husband raved over this dish :) It took longer to bake, over 60 minutes."
"Will add recipe to my collection. Made last night. Both husband and I liked!! Topping was good, too. I did bake at 375, as that is what the meatloaf was baking at. I used all regular potatoes, as did not have sweet potatoes. I doubled amount of mustard, as we like that flavor. I did have a problem with the cream cheese melting. I used low fat so maybe that was the problem. Over all great recipe."
"I made this recipe as written, my husband and I liked the potatoes, but didn't care for the topping. I made them a second time, this time I topped the potatoes with a cheddar cheese, butter, and panko mixture. This was so good. The third time I made the potatoes, I topped them with a panko, butter, & parmesan mixture. This was our favorite!"
"Can this recipe be cooked in a slow cooker?"
"I loved this dish. My husband dose not like sweet potatoes and he loved this too. I can't wait to make it again."
"I love love this. So easy to make!! I make this every time I make scalloped potatoes. I usually don't have the parsley so I sprinkle it with green onion tops."
"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."
"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 !!!!!"
"Too much cream cheese for me"
"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"
"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!"
"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?"
"I'm French and the butter does not bother me. Any food that taste good and made with butter has flavor."
"This dish is simple and easy to make, and one my family loves. It's a keeper, for sure."
"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!"
"Very good recipe! Makes a lot so it's good for company."
"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."
"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."
"save me from the "food police.if you are worried about fat don't make it."
"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!"
"Re: Dijon Scalloped PotatoesI think this is a heart attack waiting to happen!!! Where are the nutritional amounts???"
"I agree with dhigh - I cannot make any recipe unless I know the fat, cholesterol and sodium content."
"No nutrition facts?"