Dill Scalloped Potatoes
These Dill Scalloped Potatoes are creamy, cheesy and SO delicious! The addition of fresh dill makes these potatoes incredible!
Can we just talk about these potatoes? They’re not just another scalloped potato recipe. Nope. These are the best darn scalloped potatoes you will ever eat. It’s the dill. There is nothing better than dill and cream and cheese all mixed together. Put some potatoes and more cheese into the mix and you have Dill Scalloped Potatoes. And they will knock your socks off.
These have fast become a family and friend favourite. They make regular appearances at ham dinners, my friend Paula has perfected the recipe…and I last served them up for a family friend who seriously ate half the pan himself. No joke. It was awesome! 😉
Just look at these potatoes all cheesy and golden brown. Mmmmmm
Like I said before…it’s the dill that makes these potatoes the bomb!!
Creamy. Cheesy. Dill-y. Delish.
Dill Scalloped Potatoes Recipe Tips:
- Use a starchy potato for these scalloped potatoes. I like to use Yukon Gold or Russet potatoes.
- Make sure to slice the potatoes thin, about 1/8 inch thick.
- Only use fresh dill for this recipe.
- I have heavy cream in the recipe for these potatoes, but you could also use whole milk.
- You can assemble these potatoes ahead of time. Sometimes I like to assemble them in the morning, then slip them into the oven closer to dinner time. This is especially helpful when I’m putting together a holiday dinner and I’m pressed for time.
- I set the baking temperature to 325 degrees so that if you’re baking a ham, they can both bake in the oven at the same time.
- Sometimes scalloped potatoes take longer to bake than you might think. I like to give them a 2 hour window in case they’re not done by dinner time. They can sit/rest while the rest of dinner comes together…and I have found that it’s pretty hard to over bake scalloped potatoes.
Dill Scalloped Potatoes
These Dill Scalloped Potatoes are creamy, cheesy and SO delicious!
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- 1/4 cup corn starch
- 1 tsp salt
- 1/4 tsp paprika
- pinch nutmeg
- 10 medium sized Yukon Gold potatoes (peeled and sliced thin)
- 1 bunch of green onions (sliced)
- 1 cup fresh chopped dill
- 1 cup freshly grated Parmesan cheese
- 2 cups whipping cream (heavy cream)
- 1 cup milk
- 1 1/2 cups grated Swiss cheese
- Preheat your oven to 325 degrees.
- Prepare a 9×13 baking dish, by greasing the inside with butter.
- In a small bowl mix together the cornstarch, salt, paprika and nutmeg.
- In a large bowl mix together the sliced potatoes, sliced green onions, dill and Parmesan cheese.
- Add the cornstarch mix to the potatoes and mix well. Set aside.
- In a measuring cup mix together the milk and cream. Set aside.
- Layer half of the potato mixture in the baking dish, then gradually pour half of the cream mixture over the potatoes.
- Layer the remaining potatoes, and add the rest of the cream.
- Sprinkle the grated Swiss cheese over the potatoes.
- Cover the dish with a piece of tin foil, lightly buttered on one side.
- Bake covered for 1 1/4 hours.
- Then after this time, remove the tin foil and continue to bake for 25 – 35 minutes more, until the top is golden brown and bubbling.
- Let the dish stand for about 10 minutes before serving.
Recipe from Chatelaine
Serve this dish up with a baked ham, broccoli mandarin salad, buns, and peanut butter confetti cake for dessert, and you have Easter dinner perfection!
I hope you enjoy them as much as we do…this is a treasured recipe!!
JoAnna you are speakin’ my language with these potatoes – they look incredible. I bet they would be a fabulous side to a nice piece of bbq wild salmon, as well as to Easter dinner!! Pinned:)
These look so yummy! I have a question about the cheeses. I can’t eat Parmesan and I can’t stand Swiss. Cheese issues! What cheeses would be a good substitution?
Love scalloped potatoes but for some reason I’ve never thought to put dill in them! Looking forward to trying this! 🙂
The dill adds the most amazing flavour! Enjoy!
Looks wonderful, will plan on making these for Easter. Did you leave out the milk in the ingredients list?
I didn’t see it but you mention mixing the milk and heavy cream in a measuring cup?
I forgot to add it! Thank you for catching that Marilyn!! I’ve updated the recipe to include it! 🙂
This sounds delicious! Would this be considered gluten free? I’d like to make this for a friend. Thanks!
Hi Sara! I think if you use corn starch as the thickener it would be considered gluten free. And just double check the shredded cheese in case it’s tossed in flour. Enjoy!
This sounds good got to try thanks
Cooking my Easter Ham at 350. Can this be baked for less time at 350 instead of 325?
Hi Dina! Absolutely! I would cook it for less time for sure…in a 350 degree oven for about 10 minutes per pound. If you’re cooking a 10 – 12 pound ham, I would start checking it at the hour mark. Enjoy!
Hi again! Apologies, I read the question wrong and thought you were asking about the ham! 🙂 For the potatoes, for sure you can bake these potatoes at 350, especially if they’re in the oven at the same time as the ham, the potatoes will probably do well and bake better at the higher heat.
Thank you Jo-Anna! For both answers.
This recipe is now on my gotta make that list
I hope you do make it! It’s one of my absolute favourites!