Let me show you how to make my favorite starchy dish: scalloped potatoes! These ones are enhanced by notes of lemon and Parmesan, topped with fresh dill. I absolutely love these because they’re pretty easy to make and they’re loaded with flavor.
Scalloped potatoes are the perfect twist on the classic mash. Because the potatoes are sliced so thin, they have that same, smooth texture, but they also have crispy edges, making them the perfect dish.
If you have a mandolin, I would highly recommend using it to make your potatoes as thin as possible. If you don’t (like me) I would suggest drying your potatoes thoroughly before cutting and using a large, very sharp knife. You want your slices to be at maximum and eighth of an inch thick. Peeling your potatoes first is also an option, but I find that the skin adds a nice crisp after baking. The skin can also help you to cut more accurately as it has more friction, making the knife more stable.
This scalloped potatoes recipe is fairly simple, you will only need about 12 ingredients, one sauce pan and a baking dish. I chose to use cast iron (the same cast iron I used to make my big cookie recipe) just because it was the perfect size, shape and depth. But you absolutely do not need a cast iron to make these potatoes.
I also used a lot of dill in this recipe. Mostly because I started a kitchen counter hydroponic herb garden and currently have a dill overload. If you have not found yourself in a never ending surplus of dill, feel free to use less, or dried dill.
Let’s get into the recipe:
Let me show you how to make my favorite starchy dish: scalloped potatoes! These ones are enhanced by notes of lemon and Parmesan, topped with fresh dill. I absolutely love these because they’re pretty easy to make and they’re loaded with flavor.
Scalloped potatoes are the perfect twist on the classic mash. Because the potatoes are sliced so thin, they have that same, smooth texture, but they also have crispy edges, making them the perfect dish.
If you have a mandolin, I would highly recommend using it to make your potatoes as thin as possible. If you don’t (like me) I would suggest drying your potatoes thoroughly before cutting and using a large, very sharp knife. You want your slices to be at maximum and eighth of an inch thick. Peeling your potatoes first is also an option, but I find that the skin adds a nice crisp after baking. The skin can also help you to cut more accurately as it has more friction, making the knife more stable.
This scalloped potatoes recipe is fairly simple, you will only need about 12 ingredients, one sauce pan and a baking dish. I chose to use cast iron (the same cast iron I used to make my big cookie recipe) just because it was the perfect size, shape and depth. But you absolutely do not need a cast iron to make these potatoes.
I also used a lot of dill in this recipe. Mostly because I started a kitchen counter hydroponic herb garden and currently have a dill overload. If you have not found yourself in a never ending surplus of dill, feel free to use less, or dried dill.
Let’s get into the recipe:
%
Difficulty: Not bad!
Nutrition
- Protien 5%
- Carbs 65%
- Fat 30%
russet potatoes are the best potatoes
Russet potatoes are hands down the best potatoes. I mean, they’re the same kind used to make chick-fil-a fries. Of course they are the best! The skin holds the most nutrients, and it doesn’t have the plastic-like feel of red potato skin after cooking. Russets are also huge, meaning that you can make an entire pan of these scalloped potatoes using only 2 or three potatoes.
Russet potatoes have a little less sweetness than other types of potatoes like golden or red. This means that shallots make the perfect accompaniment for them. The natural sweetness of the shallots brings out the rich, earthy flavor held inside these potatoes.
It is extremely important to make sure that the stacks of potato slices are of even height and density throughout the pan. This will ensure that no area has any bits of raw potato or overcooked potato. It also helps to make sure that the cheesy crust on top browns evenly, which is obviously the best part.
russet potatoes are the best potatoes
Russet potatoes are hands down the best potatoes. I mean, they’re the same kind used to make chick-fil-a fries. Of course they are the best! The skin holds the most nutrients, and it doesn’t have the plastic-like feel of red potato skin after cooking. Russets are also huge, meaning that you can make an entire pan of these scalloped potatoes using only 2 or three potatoes.
Russet potatoes have a little less sweetness than other types of potatoes like golden or red. This means that shallots make the perfect accompaniment for them. The natural sweetness of the shallots brings out the rich, earthy flavor held inside these potatoes.
It is extremely important to make sure that the stacks of potato slices are of even height and density throughout the pan. This will ensure that no area has any bits of raw potato or overcooked potato. It also helps to make sure that the cheesy crust on top browns evenly, which is obviously the best part.
Photo by Antara Verma from Pexels
Photo by Damir Mijailovic from Pexels
lemon and dill
Lemon and dill go together like steak and potatoes. How could I use dill in a scalloped potato recipe without also adding lemon? The flavors are so complimentary that when combined with the sweetness from the shallots and overall creaminess of the cheese sauce, it creates the perfect flavor profile.
Normally I would recommend zesting a lemon in order to get the most flavor possible. However, this dish is so delicate in taste that the juice from the lemon alone does the job to balance the other flavors.
Lemon and dill can be used as a sauce base for so much more than just scalloped potatoes. It especially compliments a light protein like salmon, chicken or pork. I also find that a creamy lemon dill sauce can pair beautifully with a fresh-tasting roasted vegetable such as green beans or squash. I have noticed that because lemon-dill is a powerful flavor, it compliments foods with a very light and refreshing taste.
lemon and dill
Lemon and dill go together like steak and potatoes. How could I use dill in a scalloped potato recipe without also adding lemon? The flavors are so complimentary that when combined with the sweetness from the shallots and overall creaminess of the cheese sauce, it creates the perfect flavor profile.
Normally I would recommend zesting a lemon in order to get the most flavor possible. However, this dish is so delicate in taste that the juice from the lemon alone does the job to balance the other flavors.
Lemon and dill can be used as a sauce base for so much more than just scalloped potatoes. It especially compliments a light protein like salmon, chicken or pork. I also find that a creamy lemon dill sauce can pair beautifully with a fresh-tasting roasted vegetable such as green beans or squash. I have noticed that because lemon-dill is a powerful flavor, it compliments foods with a very light and refreshing taste.
Ingredients
- 1 tablespoon butter
- 2-3 large russet potatoes
- 1 shallot, diced
- 1 tbsp minced garlic
- 2 tablespoons chopped dill (dried or fresh)
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 2 tsp salt
- 2 tsp black pepper
- 1/4 cup shredded Parmesan
- 1-2 tbsp flour
servings
Step by Step Instructions
Step 1
Preheat your oven to 350. Grease a baking pan that is 8 or 9 inches in diameter.
Step 2
Wash and dry your potatoes. Then, slice them very thinly, about 1/8th of an inch. Stack the potato slices evenly until the dish is filled.
Step 3
In a saucepan on medium heat, add butter and shallots. Cook until shallots are slightly transparent. Then, turn the heat to medium-low, add in garlic, heavy cream, sour cream, lemon juice, dill, Parmesan, salt and pepper.
Step 4
Allow this sauce to simmer for about 5 minutes. If it is too thin, add in flour in small amounts and whisk thoroughly to combine. You are looking for cake batter consistency.
Step 5
Pour the sauce slowly and evenly over the potatoes. Try to make sure that you are pouring the sauce in every crevice.
Step 6
Bake the scalloped potatoes for 60 to 65 minutes. The edges of the pan should be golden brown and the potatoes should be easily penetrated with a fork. Let cool and then garnish with fresh dill.
