Dijon Scalloped Potatoes
photo by under12parsecs
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2⁄3 cup onion, chopped
- 2 teaspoons canola oil
- 1 (14 1/2 ounce) can vegetable broth (or chicken broth)
- 6 ounces cream cheese, cubed
- 1 tablespoon Dijon mustard
- 3 medium russet potatoes, thinly sliced
- 2 medium sweet potatoes, thinly sliced
- 1 3⁄4 cups butter flavored crackers (more or less)
- 3 tablespoons parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
- 2 teaspoons fresh parsley, minced
directions
- Preheat oven to 350 degrees F & lightly coat the inside of a 13"x9" baking dish with cooking spray.
- In a large skillet, saute the onion in oil until tender, then reduce heat to medium & stir in the broth, cream cheese & mustard until all is combined.
- Remove from heat & stir in the potatoes, before transferring the potato mixture to the prepared baking dish.
- In a 3 or 4 cup container, combine the crushed crackers, Parmesan cheese & butter, & sprinkle this mixture over the top of the potatoes.
- Bake, uncovered, for 50-60 minutes or until potatoes are tender.
- Remove from oven, sprinkle with parsley & let stand for 10 minutes before serving.
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Reviews
-
These potatoes are pretty awesome! It's a different kind of flavor combination and we really enjoyed them. They were a big hit around here. I stayed right to the recipe except that I added garlic to the onions when I fried them up and I baked them alot longer than an hour. Mine were not done at 1 hour. It took closer to an hour and 40 minutes. I used yukon golds instead of russets cause that's what I had here. I only used about 2/3 of the crumb topping but it was still a bit much. I'll probably cut that part in half next time. I'd post a picture for you but they are GONE! I was counting on having leftovers for lunch tomorrow. I guess I'll have to come up with an alternative plan. Thanks, Syd.
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These potatoes are amazing. The combination of sweetness from the onion, sweet potato and cream cheese is perfect paired with the bite of the mustard. These are wonderfully creamy with a delightful crunch from the buttery cracker topping. The only change I made was to add a bit of salt and black pepper with the cream cheese and bake in individual ramekins (took about 45 min). These are sure to become a new staple at our house!