Creamy Cheesy Dill Scalloped Potatoes
Creamy Cheesy Dill Scalloped Potatoes
If you’re looking for a cheesy, creamy scalloped potato side dish with delicious flavours of dill, then you need to try these Dill Scalloped Potatoes. They’re amazing. Just look at these potatoes all cheesy and golden brown. Mmmmmm
It’s all about the dill.
Can we just talk about these scalloped 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 into a decadent creamy dill sauce. Put some potatoes and more cheese into the mix and you have Dill Scalloped Potatoes. And they will knock your socks off.
Perfect for holiday dinners, like Easter.
Traditionally scalloped potatoes seem to get served at Easter dinner, and that’s when I make these. This easy side dish fast became a family favourite and my most requested holiday side dish with this glazed ham. While we do love classic scalloped potatoes, there’s just something about these Dill Scalloped Potatoes…they’re so so good…I last served them up for a family friend who ate half the pan himself. No joke. It was awesome! haha
Like I said before…it’s the dill that makes these potatoes the best!!
Creamy. Cheesy. Dill-y. Delish.
Dill Scalloped Potatoes Recipe Tips
- POTATOES: Use a starchy potato for these scalloped potatoes. I like to use Yukon Golds or Russet potatoes. Red potatoes will also work.
- POTATO THICKNESS: Slice the potatoes thin, about 1/8 inch thick.
- DILL: Only use fresh dill for this recipe.
- MILK/CREAM: This recipe calls for heavy cream but you can also use whole milk.
- PAN SIZE: Use a 9×13 casserole dish.
- MAKE AHEAD TIP: This dish can be assembled ahead of time. Sometimes I like to assemble it 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. You can also assemble it the night before, BUT add the cheese later (right before baking).
- OVEN TEMPERATURE: I set the baking temperature to 325 degrees F so that if you’re baking a ham, they can both bake in the oven at the same time.
- BAKING TIME: Sometimes scalloped potatoes take longer to bake than you might think. I like to give them a minimum 2 hour window in case they’re not done by dinner time. They can sit/rest while the rest of dinner comes together, and honestly, I have found that it’s pretty hard to over bake scalloped potatoes.
- LEFTOVERS: Store any leftovers in an airtight container in the fridge for up to 3 days. These potatoes are really tasty as leftovers the next day.
Serving Suggestions:
Here’s a quick Easter menu that includes these scalloped potatoes.
Creamy Cheesy Dill Scalloped Potatoes
Ingredients
- 1/4 cup corn starch
- 1 tsp salt
- 1/8 tsp ground black pepper
- 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
Instructions
- Preheat your oven to 325 degrees F.
- Prepare a 9×13 baking dish by greasing the inside generously with butter.
- Slice the potatoes thin (1/8 inch thick). You can use a food processor to do this.
- In a small bowl mix together the cornstarch, salt, paprika and nutmeg.1/4 cup corn starch, 1 tsp salt, 1/4 tsp paprika, pinch nutmeg
- In a large bowl mix together the sliced potatoes, sliced green onions, dill and Parmesan cheese.10 medium sized Yukon Gold potatoes, 1 bunch of green onions, 1 cup fresh chopped dill, 1 cup freshly grated Parmesan cheese
- Add the cornstarch mixture to the potatoes and mix well. Set aside.
- In a measuring cup mix together the milk and cream. Set aside.2 cups whipping cream, 1 cup milk
- Layer half of the potato slices 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, making sure the cream spreads through the layers of potatoes.
- Sprinkle the grated Swiss cheese over the potatoes.1 1/2 cups grated Swiss cheese
- Cover the dish with a piece of aluminum foil, lightly buttered on one side.
- Bake covered for 1 1/4 hours.
- After this time remove the foil and continue to bake for 30 – 35 minutes more, until the top is golden brown and bubbling.
- Let the dish stand for about 10 minutes before serving.
Recipe from Chatelaine
More Easter Dinner Recipes
Ham, sides, salads, desserts, treats and more!
I hope you enjoy them as much as we do…this is a treasured recipe. Have a delicious day!
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?
Gruyère
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?
Thanks you.
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!
Making these today for our Easter gathering! Thank you for the recipe!
My absolute favourite scalloped potato recipe!