RITZ-Topped Dijon Scalloped Potatoes

RITZ-Topped Dijon Scalloped Potatoes

Cream cheese is the secret ingredient in these flavourful no-fail scalloped potatoes.

Prep time20 min
Total time1hr 20min
ServingsMakes 16 servings, 1/2 cup (125 mL) each.
  • 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
  • 1½ 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
  • 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 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 9g 
   Saturated 4.5g 
Cholesterol 20mg 
Sodium 270mg 
Carbohydrate 16g 
   Fibre 1g 
Protein 3g 
Vitamin A4 %DV
Vitamin C15 %DV
Calcium4 %DV
Iron4 %DV

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