Scalloped potatoes, what about them makes them so delightful and so decedent? Well, perhaps it’s the addition of cream, or maybe its the fact it is slowly baked into a velvety mass. Either way, the potatoes act as an excellent foundation to experiment with flavors. I have been obsessed with dill lately and adding it to the scalloped potatoes seemed like the perfect thing to do. Being raised in an Indian household, spicy food was as ubiquitous as ketchup. So it was only natural that is spice up this dish. This would definitely make an excellent addition to your nightly dinner.
PrintCreamy Dill Spicy Scalloped Potatoes
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings 1x
Description
These creamy dill scalloped potatoes are a spicy twist on a classic dish, featuring layers of tender potatoes, onions, and a hint of chili heat, all baked to perfection.
Ingredients
- 1.5 lbs small Yukon gold potatoes, thinly sliced into rounds
- 2 medium onions, thinly sliced lengthwise
- 3 cloves of garlic, sliced thinly
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons fresh dill, chopped
- 1 teaspoon red chili flakes
- 1/2 teaspoon black pepper
- 1 cup grated cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and slice the potatoes into thin rounds and place them in a bowl of cold water to prevent browning.
- In a large pan, heat olive oil over medium heat. Add the sliced onions and garlic, cooking for about 8-10 minutes until the onions are soft and translucent.
- Add the apple cider vinegar to the pan and stir well to combine.
- Drain the potatoes and layer half of them in a greased baking dish.
- Spread half of the onion mixture over the potatoes, then sprinkle with half of the salt, dill, red chili flakes, and black pepper.
- Repeat the layers with the remaining potatoes and onion mixture.
- Pour the heavy cream evenly over the layered potatoes and sprinkle the top with grated cheddar cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
- Let the dish cool for a few minutes before serving.
Notes
For a milder dish, reduce the amount of red chili flakes. This dish can be prepared a day in advance and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Fresh dill can be substituted with dried dill, but use only 1 tablespoon as it is more concentrated.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 20
- Carbohydrates: 28
- Fiber: 3
- Protein: 8
- Cholesterol: 50
