Add more appeal to your holiday table with this fun twist on traditional scalloped potatoes. Sweet potatoes are used for more flavour, and the cheesy cracker crumb topping adds the perfect finishing touch. Enjoy!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (287 mL) low fat condensed cream of mushroom soup
1 cup 1% milk
1/3 cup flour
2 Tbsp. Heinz Dijon Mustard
2 cloves garlic, minced
2 tsp. Lea & Perrins Worcestershire Sauce
1/4 tsp. dried thyme leaves
1/4 cup crushed Ritz 30% Less Fat Crackers
2 tsp. non-hydrogenated margarine, melted
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How do I make it ?
Heat oven to 375ºF.
Place half the potatoes in 13x9-inch baking dish sprayed with cooking spray; top with layers of onions and half the cheese. Cover with remaining potatoes.
Mix soup, milk, flour, mustard, garlic, Worcestershire sauce and thyme until blended; pour over potato mixture. Cover.
Bake 30 min. Meanwhile, combine cracker crumbs and margarine.
Sprinkle potatoes with remaining cheese; top with crumb mixture. Bake, uncovered, 30 min. or until potato mixture is heated through and top is golden brown.
Kraft Kitchen Tips!
Prepare using any canned cream soup you have on hand, such as cream of celery or chicken.
Calories From Fat
% Daily Value
Total fat 5 g
Saturated fat 2.5 g
Cholesterol 15 mg
Sodium 350 mg
Total carbohydrate 19 g
Dietary fibre 2 g
Sugars 5 g
Protein 6 g
12 servings, 2/3 cup (150 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.