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!
Course Side Dish
Cuisine American
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 10servings
Calories 253kcal
Author Michelle
Ingredients
1tablespoonbutter
½medium onionchopped
1(8 ounce) block cream cheese, cubed
3tablespoonsDijon mustard
1 ½cupschicken brothor vegetable broth
5russet potatoesthinly sliced
For the topping
1 ½cupscrushed butter crackers
¼cupgrated Parmesan cheese
2tablespoonsmelted 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.