Dill Scalloped Potatoes

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!  ;)

Dill Scalloped Potatoes {A Pretty Life}

Just look at these potatoes all cheesy and golden brown.  Mmmmmm

Dill Scalloped Potatoes {A Pretty Life}

Like I said before…it’s the dill that makes these potatoes the bomb!!

Dill Scalloped Potatoes {A Pretty Life}

Creamy.  Cheesy.  Dill-y.  Delish.

Whisk

Dill Scalloped Potatoes
 
Prep time
Cook time
Total time
 
Serves: Serves 8 - 10
Ingredients
  • ¼ cup corn starch
  • 1 tsp salt
  • ¼ 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 (heavy) cream
  • 1 cup milk
  • 1½ cups grated Swiss cheese
Instructions
  1. Preheat your oven to 325 degrees.
  2. Prepare a 9x13 baking dish, by greasing the inside with butter.
  3. In a small bowl mix together the cornstarch, salt, paprika and nutmeg.
  4. In a large bowl mix together the sliced potatoes, sliced green onions, dill and Parmesan cheese.
  5. Add the cornstarch mix to the potatoes and mix well. Set aside.
  6. In a measuring cup mix together the milk and cream. Set aside.
  7. Layer half of the potato mixture in the baking dish, then gradually pour half of the cream mixture over the potatoes.
  8. Layer the remaining potatoes, and add the rest of the cream.
  9. Sprinkle the grated Swiss cheese over the potatoes.
  10. Cover the dish with a piece of tin foil, lightly buttered on one side.
  11. Bake covered for 1¼ hours.
  12. 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.
  13. 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!!

Have a delicious day!
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Comments

  1. 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:)

  2. 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?

  3. Love scalloped potatoes but for some reason I’ve never thought to put dill in them! Looking forward to trying this! :)

  4. Marilyn the nurse says:

    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.

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