EASY DIJON SCALLOPED POTATOES
Thinly sliced potatoes are layered with mustard cream sauce, topped with Swiss cheese and baked until tender for an enticing side dish.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 4 servings, about 1/2 cup each
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Cook and stir onion in margarine in medium saucepan on medium heat until tender. Add flour; cook and stir 2 min. Gradually add milk, stirring until well blended; cook until mixture thickens and begins to boil, stirring frequently. Remove from heat. Stir in mustard.
- Layer potatoes and mustard sauce alternately in greased 2-qt. baking dish; cover.
- Bake 1 hour. Uncover; sprinkle with cheese. Bake an additional 10 to 15 min. or until cheese is melted and potatoes are tender. Let stand 5 min. before serving.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 500 mg, Carbohydrate 44 g, Fiber 3 g, Sugar 8 g, Protein 10 g
VEGAN SCALLOPED POTATOES
These creamy and cheesy vegan scalloped potatoes are perfect for a special occasion. Make them as a holiday side dish or for a nice Sunday dinner!
Provided by Sina
Categories Entrées Main Course Side
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 °F. Peel the potatoes and thinly slice them. Generously grease a baking dish with vegan butter or margarine.
- Now make the sauce. Combine all of the ingredients for the sauce in a high speed blender and blend until smooth. Spread about half of the potato slices into the bottom of the prepared baking dish.
- Top with about half of the sauce.
- Cut the onion into thin slices. Heat some oil in a pan and sauté the onion for about 3 minutes. After 2 minutes add the garlic. Equally divide the onion and the garlic on the first layer of potatoes.
- Add a second layer of potatoes with the remaining potatoes. Top with the remaining sauce.
- Generously top with vegan shredded cheese.
- Bake for 50 minutes. Cover with aluminium foil towards the end of the baking time if the top gets too dark. Sprinkle with freshly chopped chives and serve immediately.
Nutrition Facts : Calories 337 kcal, Carbohydrate 53 g, Protein 11 g, Fat 10 g, SaturatedFat 2 g, Sodium 692 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
DIJON SCALLOPED POTATOES
My family loves this creamy and colorful recipe for cheesy potatoes. It has both sweet and white potatoes, lots of rich, buttery flavor and a pretty, golden-crumb topping. -Carolyn Putnam, Norwalk, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes., Transfer to a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top., Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving.
Nutrition Facts : Calories 293 calories, Fat 16g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 524mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
DIJON SCALLOPED POTATOES
Your entrée has its work cut out for it if it doesn't want to be overshadowed by this extraordinary scalloped potatoes side dish.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions; cook 5 to 7 min. or until tender, stirring frequently. Add cream cheese, broth and mustard; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is well blended.
- Toss potatoes with cream cheese mixture; spoon into 13x9-inch baking dish sprayed with cooking spray. Melt remaining butter; mix with cracker crumbs, Parmesan and parsley. Sprinkle over potatoes.
- Bake 50 min. to 1 hour or until potatoes are tender.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
DIJON SCALLOPED POTATOES
These are a wonderful alternative to bland scalloped potatoes. Use can subtitute cream for the milk, or use chicken broth instead.
Provided by Chef Vickie
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Slice the potaoes thin and cover them with ice water. Then pat dry when you are ready to use them.
- In a medium saucepan melt butter and then add flour and cook over low haet for a few minutes. Add milk gradually until sauce begins to thicken. Then add the remaining ingredients except parsley.
- Grease a casserole dish and layer the potatoes and sauce 3 times, if possible.
- Sprinkle with parsely and bake 1 and 1/2 hours.
DIJON SCALLOPED POTATOES
Make and share this Dijon Scalloped Potatoes recipe from Food.com.
Provided by Sydney Mike
Categories Low Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F & lightly coat the inside of a 13"x9" baking dish with cooking spray.
- In a large skillet, saute the onion in oil until tender, then reduce heat to medium & stir in the broth, cream cheese & mustard until all is combined.
- Remove from heat & stir in the potatoes, before transferring the potato mixture to the prepared baking dish.
- In a 3 or 4 cup container, combine the crushed crackers, Parmesan cheese & butter, & sprinkle this mixture over the top of the potatoes.
- Bake, uncovered, for 50-60 minutes or until potatoes are tender.
- Remove from oven, sprinkle with parsley & let stand for 10 minutes before serving.
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