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
Units
Scale
- 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