Dilly Scalloped Potato Recipe
Cooking for me is like a chose your own adventure. I fully admit that I butcher a lot of classic recipes by subbing ingredients, or just randomly adding extra ingredients. If you are a traditionalist, then please don’t read on (you may never forgive me!!)
The idea for this recipe started because our fridge has been delightfully scented by a huge bunch of fresh dill over the last week or so, and I was worrying that it was going to go bad before I used it up. I decided dill would go well with potatoes and cheese, and so the obvious choice was to make scalloped potatoes!
On the night I made these, I didn’t have any cream in the house, so used a cheese sauce instead….. It did work, although about half way through baking, I panicked that the potatoes would not have enough juice to cook, so I poured water over the dish, then left the foil off so it would evaporate and the topping would still get crispy.
You Will Need:
An oven proof dish and small pot for making the cheese sauce
4 large white potatoes sliced 1/8 inch thick
1 large yellow onion shaved
Handful of fresh dill finely cut
½ - 1 cup of grated cheese
Cheese sauce (double this recipe and add some extra milk so it has the consistency of heavy cream)
Optional: Grated Parmesan
How To Make:
- Preheat your oven to 350F / 175C and make the cheese sauce before assembling the dish.
- Scoop a thin layer of cheese sauce into the base of your pan and add in a layer of potatoes on top.
- Sprinkle shaved onion, dill, and Parmesan (if you are using it) on the potatoes.
- Scoop over another thin layer of sauce, and repeat the second layer of onion, dill and Parmesan.
- Repeat until your ingredients are all gone, or your dish is filled up.
- Top with the grated cheese, cover with foil and pop it in the oven for 40 minutes.
- Turn your oven up to about 400F / 200C and crisp up the top for about 10 more minutes.
- It is cooked when the potatoes are soft and easy to pierce with a fork or skewer.