To Top

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
  • 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

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related Content
Food and Recipes Recipes PotatoesDecember 27, 2007
Freezing Potatoes, Potatoes on white background
Freezing Potatoes
A pan of baked scalloped potatoes.
Stretching a Box of Scalloped Potatoes
Scalloped potatoes in a casserole dish
Problems Making Scalloped Potatoes
Scalloped potatoes in an old blue enamel bowl, on rustic white table.
Scalloped Potatoes Recipes
Back to School Ideas!
Summer Ideas!
Ask a Question
Share a Post
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/08/09 11:08:45 in 587 msecs. ⛅️️ ⚡️
Loading Something Awesome!