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.
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Creamy Dill Spicy Scalloped Potatoes
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings
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 1/2 lbs (680 g) small Yukon gold potatoes, thinly sliced into rounds
- 2 medium onions, thinly sliced lengthwise
- 3 cloves of garlic, sliced thinly
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp salt
Creamy Dill Sauce
- 1 pint of light cream
- 3 tbsp fresh chopped dill
- 1 1/2 tsp black pepper
- 1 1/2 tsp red chili flakes
- 2 tsp salt
- Splash of lemon juice
- 1 1/2 tbsp butter
- 1 tbsp flour
Instructions
- Wash and slice the potatoes. Then place them in cold water.
- In a pan heat oil on medium heat. Add the onions and garlic, and then add the apple cider vinegar and mix in. Cook until the onions are soft and golden brown. Set aside.
- In a small sauce pan, place on medium heat. Add the butter and let it melt. Then add the flour (I think this is like a roux…maybe). Mix until it creates this creamy brown mixture.
- Add the cream and mix in, preferably whisk in. Then add the black pepper, red chili flakes and salt. Whisk until all of the lumps are out. Once the lumps are gone, add the dill. Put on medium low heat, stirring frequently. Cook until the sauce thickens a bit and then set aside.
- Heat your oven to 350F degrees. Grease an oven proof dish. Remove the potato slices from the water and pat them dry. Then create two layers of potato (lay them out nicely), then sprinkle some of the onion mixture, then spoon and spread the cream sauce. Repeat until all of the potatoes, onions and sauce are used.
- Place in the oven for an hour. Remove and let it cool for five minutes. Serve immediately.
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
If You Liked This Recipe, You’ll Love These
- Roasted Sweet Potatoes with Everything Seasoning
- Creamy Lobster Gnocchi Mac and Cheese
- Creamy Potato and Pea Chowder
- Miso and Roasted Garlic Mashed Potatoes
Frequently Asked Questions
What is the apple cider vinegar doing in a scalloped potato dish?
I stir the 1 tbsp of apple cider vinegar into the sautéed onion and garlic before layering. It brightens and balances the richness of the 1 cup of heavy cream and 1 cup of grated cheddar cheese — growing up in an Indian household where bold flavors are the norm, I use it as a subtle counterpoint to the creamy base.
Can I substitute dried dill for fresh dill?
Yes — use only 1 tablespoon of dried dill in place of the 2 tablespoons of fresh, because dried dill is more concentrated in flavor.
Can this dish be made a day ahead?
Yes — this dish can be prepared a day in advance and reheated before serving. Leftovers keep in an airtight container in the refrigerator for up to 3 days.
