Dill Scalloped Potatoes

These Dill Scalloped Potatoes are creamy, cheesy and SO delicious!

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.



Dill Scalloped Potatoes

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 105 minutes
  • Total Time: 120 minutes
  • Yield: 8 1x


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)
  • 1 cup milk
  • 1 1/2 cups grated Swiss cheese


  1. Preheat your oven to 325 degrees.
  2. Prepare a 9×13 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 1 1/4 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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  • Reply Krista @the happy housie April 9, 2014 at 4:00 PM

    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:)

  • Reply Shay @ Whine Less, Breathe More April 9, 2014 at 4:29 PM

    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?

  • Reply Sheryl @ Flowery Prose April 10, 2014 at 7:21 AM

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

  • Reply Marilyn the nurse April 10, 2014 at 2:17 PM

    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.

    • Reply Jo-Anna@APrettyLife April 10, 2014 at 2:27 PM

      I forgot to add it! Thank you for catching that Marilyn!! I’ve updated the recipe to include it! 🙂

  • Reply Sara August 8, 2018 at 11:15 AM

    This sounds delicious! Would this be considered gluten free? I’d like to make this for a friend. Thanks!

    • Reply Jo-Anna Rooney August 12, 2018 at 11:58 AM

      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!

  • Reply Martha Ozbun December 7, 2018 at 6:23 PM

    This sounds good got to try thanks

  • Reply Dina C April 14, 2019 at 11:15 AM

    Cooking my Easter Ham at 350. Can this be baked for less time at 350 instead of 325?

    • Reply Jo-Anna Rooney April 15, 2019 at 10:59 AM

      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!

    • Reply Jo-Anna Rooney April 15, 2019 at 11:02 AM

      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.

  • Reply Dina C April 20, 2019 at 9:21 AM

    Thank you Jo-Anna! For both answers.

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