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:

1. Preheat your oven to 350F / 175C and make the cheese sauce before assembling the dish.
2. Scoop a thin layer of cheese sauce into the base of your pan and add in a layer of potatoes on top.
3. Sprinkle shaved onion, dill, and Parmesan (if you are using it) on the potatoes.
4. Scoop over another thin layer of sauce, and repeat the second layer of onion, dill and Parmesan.
5. Repeat until your ingredients are all gone, or your dish is filled up.
6. Top with the grated cheese, cover with foil and pop it in the oven for 40 minutes.
7. Turn your oven up to about 400F / 200C and crisp up the top for about 10 more minutes.
8. It is cooked when the potatoes are soft and easy to pierce with a fork or skewer.