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 ROASTED POTATOES
The Dijon mustard provides a slight tang that really kicks these potatoes to the next level! These are a family favorite at our house.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Stir olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper together in a bowl; add potatoes and toss to coat. Transfer potatoes to prepared roasting pan.
- Roast in preheated oven, turning occasionally, until tender in the middle, 40 to 45 minutes.
Nutrition Facts : Calories 98.3 calories, Carbohydrate 8.6 g, Fat 6.8 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1 g, Sodium 135.7 mg, Sugar 0.5 g
CREAMY DIJON-DILL POTATO SALAD
Super good, very creamy and packed with flavor! The dill really adds a great flavor. The first time I made this it was gone almost instantly! Everyone keeps telling me to make more! Its that good!!!
Provided by BrittyK17
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put potatoes in large pot with enough water to cover potatoes. Season water with salt and bring to boil. Cook potatoes just until tender enough to pierce with a fork - about 25 minute.
- Drain potatoes and return to uncovered pot off the heat. Let them sit until almost room temperature.
- Cut up celery and mix with 3/4 tsp salt, and the remaining ingredients in a bowl large enough to hold the potatoes.
- When potatoes are cooled, cut them into 1 inch pieces and add them to the bowl. Stir in gentle until all potatoes are covered with the dressing.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 187.6, Fat 8, SaturatedFat 1.4, Cholesterol 58.1, Sodium 181.2, Carbohydrate 25.6, Fiber 2.7, Sugar 2.7, Protein 4.2
CREAMY DIJON-DILL POTATO SALAD
I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
- Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
- Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
- When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.
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