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
- 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
- 1 cup milk
- 1 1/2 cups grated Swiss cheese
Preheat your oven to 325 degrees.
Prepare a 9x13 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
I hope you enjoy them as much as we do…this is a treasured recipe!!