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Dijon Scalloped Potatoes


  • 2/3 cup chopped onion
  • 2 tsp. vegetable oil
  • 1 can (14-1/2 ounces) chicken broth
  • 2 pkgs.(3-oz.ea.) cream cheese, cubed
  • Ad
  • 1 Tbsp. Dijon mustard
  • 3 medium russet potatoes, peeled and thinly sliced
  • 1-1/2 to 2 cups crushed butter-flavored crackers
  • 3 Tbsp. grated Parmesan cheese
  • 2 Tbsp. butter or margarine (not spread), melted
  • 2 tsp. minced fresh parsley


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 greased 13 x 9 x 2-inch baking dish. Combine the crushed crackers, Parmesan cheese and butter; sprinkle over top.

Bake, uncovered, at 350 degrees F for 50 to 60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand for 10 minutes before serving.

8 servings

By Connie from Cotter, AR


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