Dijon Scalloped Potatoes

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Creamy, tangy Dijon Scalloped Potatoes baked in the oven to cozy, warm, comfort food perfection is sure to be the highlight of the meal no matter what else you’re serving!

Dijon Scalloped Potatoes

Last time I made these Dijon Scalloped Potatoes, I was so excited because it’s like creamy and tangy like potato salad, but warm and cozy for the cold months. So I get it all ready, and pop it in the oven well before dinner time because I also need to bake the main dish. I’m (im)patiently waiting for them to be done, counting down the 60 minute bake time, and when the timer finally goes, I bounce happily back to the oven ready to stealthily dig into the corner of the dish to taste these creamy, delicious potatoes. But guess what. My little toddler daughter, who is heavily into the mimicking stage right now, turned OFF the oven. AHHH! Sixty minutes of waiting down the drain, and now I’m scrambling for a new dinner plan because I only have enough time to bake these potatoes or the main dish.

I chose to bake these Dijon Scalloped Potatoes on this fateful day and move the meat over to the stove-top.  Because these are seriously amazing, and I just couldn’t miss out on an opportunity to gobble them up.

Dijon Scalloped Potatoes Recipe

Dijon Scalloped Potatoes

Creamy, tangy Dijon Scalloped Potatoes baked in the oven to cozy, warm, comfort food perfection is sure to be the highlight of the meal no matter what else you're serving!

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Course: Side Dish

Cuisine: American

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 10 servings

Calories: 253kcal

Author: Michelle

Ingredients

• 1 tablespoon butter1 tablespoon butter
• 1/2 medium onion chopped1/2 medium onion chopped
• 1 (8 ounce) block cream cheese, cubed1 (8 ounce) block cream cheese, cubed
• 3 tablespoons Dijon mustard3 tablespoons Dijon mustard
• 1 1/2 cups chicken broth or vegetable broth1 1/2 cups chicken broth or vegetable broth
• 5 russet potatoes thinly sliced5 russet potatoes thinly sliced

For the topping

• 1 1/2 cups crushed butter crackers1 1/2 cups crushed butter crackers
• 1/4 cup grated Parmesan cheese1/4 cup grated Parmesan cheese
• 2 tablespoons melted butter2 tablespoons melted butter

Instructions

• In a large skillet, melt butter butter over medium heat.
• Add onions to butter and saute until tender and translucent, about 2 minutes.
• Add cream cheese cubes to butter and onions and stir vigorously to until smooth and combined.
• Add Dijon mustard and chicken broth and stir again to combine.
• Stir sliced potatoes into the sauce mixture. Remove from heat, and set aside.
• In a medium mixing bowl, whisk together crushed crackers and grated Parmesan. Add butter and mix in with a fork. You should get a kind of clumpy mixture.
• Transfer potatoes with sauce to a 9"x13" baking dish. Top with cracker topping mixture.
• Bake in a 350 oven for 50-60 minutes, until potatoes are tender and cooked through.

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 406mg | Potassium: 528mg | Fiber: 1g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 8.9mg | Calcium: 84mg | Iron: 1.6mg

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