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Dijon Scalloped Potatoes

average rating

rate/review

prep time

20 min

total time

1 hr 20 min

makes

16 servings, 1/2 cup (125 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1 onion, chopped

187 g (3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

1 can (10 oz/284 mL) 25%-less-sodium chicken broth

1 Tbsp. Dijon mustard

1-1/2 lb. (675 g) Yukon gold potatoes (about 4), peeled, thinly sliced

60 Ritz Crackers, crushed (about 2 cups)

3 Tbsp. Kraft 100% Parmesan Grated Cheese

2 Tbsp. butter, melted

2 tsp. chopped fresh parsley

Make It

HEAT oven to 350°F.

COOK onions in large skillet sprayed with cooking spray on medium-high heat 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese, broth and mustard; cook and stir 1 to 2 min. or until cream cheese is melted and sauce is well blended. Add potatoes; stir to evenly coat.

SPOON into 13x9-inch baking dish sprayed with cooking spray. Mix remaining ingredients; sprinkle over potatoes.

BAKE 50 min. to 1 hour or until potatoes are tender.

kraft kitchens tips

Special Extra

For added colour and flavour, substitute 1 sweet potato for 1 of the Yukon gold potatoes.

Make Ahead

Assemble casserole as directed, except toss sliced potatoes with 1 tsp. lemon juice before stirring into sauce. Refrigerate up to 4 hours. When ready to serve, bake, uncovered, 1 hour or until potatoes are tender.