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.
These Dill Scalloped Potatoes are creamy, cheesy and SO delicious!
- 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.
- Category: Side Dish
- Method: Bake
Recipe from Chatelaine
I hope you enjoy them as much as we do…this is a treasured recipe!!