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Dijon Scalloped Potatoes

 Dijon Scalloped Potatoes
My family loves this creamy and colorful recipe for cheesy potatoes. It has both sweet and white potatoes, lots of rich, buttery flavor and a pretty, golden-crumb topping. —Carolyn Putnam, Norwalk, Ohio
8 ServingsPrep: 25 min. Bake: 50 min. + standing

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, Parmesan 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.

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Dijon Scalloped Potatoes (continued)

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.