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RITZ-Topped Dijon Scalloped Potatoes

Prep time

20 min

Total time

1 hr 20 min

Servings

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

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    Ingredients
    • 1 onion, chopped
    • 187 g (3/4 of 250-g pkg.) brick cream cheese, softened
    • 1 can (10 oz/284 mL) reduced-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. grated Parmesan cheese
    • 2 Tbsp. butter, melted
    • 2 tsp. chopped fresh parsley
Preparation
  • 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.

Recipe Tips

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

Make AheadAssemble 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.

88544
Amount per serving Calories 160
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Cholesterol 20mg
Sodium 270mg
Carbohydrate 16g
Fibre 1g
Protein 3g
Vitamin A 4% DV
Vitamin C 15% DV
Calcium 4% DV
Iron 4% DV

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