Creamy Cheesy Dill Scalloped Potatoes
These Dill Scalloped Potatoes are creamy, cheesy and SO delicious! The addition of fresh dill makes these potatoes incredible!
Servings 10 servings
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 9x13 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.