Cheesy Dijon Potatoes

By • September 25, 2009 1 Comments

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Cheesy Dijon Potatoes

Author Notes: Great for Breakfast, Brunch or Dinner!SuperSub


Makes 16 1/2 cup servings

  • 1 Medium Onion, minced
  • 8 ounces S.Cream & Chives Cream Cheese
  • 1 Can Chicken Stock (14 1/2 oz.)
  • 1 tablespoon Dijon Mustard
  • 4 Medium White* Potatoes, peeled & thinly sliced
  • 2 Cups crushed Ritz style crackers
  • 3 tablespoons Grated Parmesan Cheese
  • 2 tablespoons Melted Butter
  • 2 teaspoons Fresh Parsley, chopped
  1. Preheat oven to 350* F
  2. Lightly spray large skillet with cooking spray; heat on med-high heat. Add onion; cook until tender, stirring often. Add cream cheese, broth and mustard; mix well until creamy. Remove from heat; set aside.
  3. Lightly spray 13x9-inch baking dish with cooking spray. Toss potatoes with cream cheese mixture and spoon into prepared baking dish. Combine crushed crackers, parmesan cheese, melted butter and parsley; sprinkle evenly over potatoes.
  4. Bake 50 minutes to 1 hour until potatoes are tender. Let stand 5 minutes before serving. Enjoy!
  5. *For added flavor/color substitue 1 medium sweet potato for 1 white potato.

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