Dijon Scalloped Potatoes

I’m always looking for new side recipes and I love the addition of sweet potatoes in this dish.  The added sweetness goes nicely with the salty, cracker topping.

Dijon Scalloped Potatoes

Carolyn Putnam – adapted recipe

Makes 8 servings

2/3         cup chopped onion

2            teaspoon canola oil

1            can (14 1/2 oz.) vegetable broth

6            oz. vegan cream cheese, cubed

1            tablespoon Dijon mustard

3            medium russet potatoes, peeled and thinly sliced

2            medium sweet potatoes, peeled and thinly sliced

1 1/2 to 2 cups crushed vegan crackers

3            tablespoons vegan parmesan cheese

2            tablespoons vegan butter, melted

2            teaspoons minced fresh parsley

Preheat oven to 350 degrees.  In a dutch oven, sauté onion in oil until tender.   Reduce heat to medium, stir in broth, vegan cream cheese and mustard until blended.  Remove from heat.  Stir in potatoes.

Transfer to a 13 x 9 baking dish coated with cooking spray.  In a small bowl, combine crushed crackers, vegan parmesan and vegan butter; sprinkle over the top.

Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. 

Let stand 10 minutes before serving.