Creamy Dijon Scalloped Potatoes
Use both sweet and russet potatoes to make this dish very interesting!
NOTES Feel free to add your favorite seasonings!
*If you want to watch the video of this being made, this recipe starts at the 0:54 mark.
Not your average potato dish!
Ingredients
1/2 medium onion, diced
2 tsp extra virgin olive oil
1 can (14-1/2 ounces) chicken broth
6 ounces cream cheese, softened &cubed
1 Tbsp Dijon mustard
salt and pepper to taste
2 tsp garlic powder
3 medium russet potatoes, peeled and thinly sliced
2 medium sweet potatoes, peeled and thinly sliced
1 sleeve butter-flavored crackers, crushed
1/4 cup grated Parmesan cheese
2 Tbsp butter, melted
Topping optional: chopped fresh parsley
Here’s how to make it
Preheat oven to 350°. In a Dutch oven, sauté onion in oil until tender.
Reduce heat to medium; stir in broth, cream cheese and mustard and seasonings until cream cheese has completely melted and everything is blended.
Remove from heat. Stir in potatoes.
Transfer to a greased 9x13 baking dish.
In a separate bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top.
Cover with aluminum foil and bake for 30 minutes, then remove foil and bake for 30 minutes longer.
Sprinkle with parsley and serve!
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