Dill Scalloped Potatoes

A wooden spoon scooping a serving of scalloped potatoes.

Dill scalloped potatoes are an easy side dish to make from scratch. Thin sliced potatoes are coated in a creamy dill sauce and baked in the oven. Perfect for family dinners and holidays.

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Author Heather

Ingredients

3 pounds russet potatoes or yukon gold
1 small onion diced
4 cloves garlic
¼ cup unsalted butter
¼ cup all-purpose flour
8 ounces chicken broth
16 ounces milk
1 ½ teaspoons salt
¾ teaspoon pepper
½ teaspoon dried dill

Instructions

Lightly grease a 9x13 casserole dish and set aside. Preheat oven to 350℉.
Peel potatoes, rinse, and slice to ⅛" thickness. I recommend using a mandoline slicer if you have one available.
In a saucepan over medium heat, add butter. Once melted, add onions and cook until they begin to brown and turn translucent, about 4-5 minutes. Add garlic and cook an additional 30 seconds. Add flour and stir to coat and create a paste. Cook for one minute.
Whisk in broth and milk. Continue whisking until no lumps remain. Cook sauce for another 3-4 minutes or until thickened slightly. Remove from heat. Add salt, pepper, and dill, stirring to incorporate.
In your 9x13 pan, arrange about ¼ of sliced potatoes in the bottom of the dish, overlapping slightly. Pour ¼ of sauce over potatoes. Repeat 3x more for a total of four layers of potatoes and four layers of sauce.
Cover casserole with foil and bake for 45 minutes. Uncover and bake an additional 15-20 minutes, or until potatoes can easily be pierced through with a fork in the center of the casserole. The thicker your potatoes are sliced, the longer it will take for them to cook through.

Video

Notes

Fresh vs dried dill: Dried dill can be substituted with fresh dill at a 1:3 ratio. For every ½ teaspoon of dried dill called for, use 1 ½ teaspoons of fresh dill.
Flavor variations: Dried dill can be substituted with dried thyme for a more traditional flavor. I like to use dill in the spring (for holidays like Easter), and thyme in the fall/winter (for Thanksgiving or Christmas).
Want to add cheese?: For potatoes au gratin, sprinkle 1 cup of shredded cheese after your second layer of sauce (in the middle of your casserole layers), and then sprinkle the top of your casserole with another 1 cup of shredded cheese before baking. Recommended cheeses: cheddar, monterey jack, gruyere, or parmesan.
Storage: Leftover scalloped potatoes will keep for up to 4 days in a tightly sealed container in the refrigerator.

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