Originally published as Dijon Scalloped Potatoes in Simple & Delicious January/February 2008, p37
My family loves this creamy and colorful recipe for cheesy potatoes. What's not to love? It has both sweet and white potatoes, lots of rich, buttery flavor and a pretty, golden-crumb topping. —Carolyn Putnam, Norwalk, Ohio
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 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the crushed crackers, Parmesan cheese and butter; sprinkle over the top.
Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand for 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 106 (50%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 32mg||10 %|
|Sodium 150.5mg||5 %|
|Potassium 498.1mg||13 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 20.9g|
|Protein 4.2g||6 %|
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Calories per serving: 211
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