Cheesy Dill Potatoes Food

DILL SCALLOPED POTATOES

Steps:

• Preheat your oven to 325 degrees.
• Prepare a 9×13 baking dish, by greasing the inside with butter.
• In a small bowl mix together the cornstarch, salt, paprika and nutmeg.
• In a large bowl mix together the sliced potatoes, sliced green onions, dill and Parmesan cheese.
• Add the cornstarch mix to the potatoes and mix well. Set aside.
• In a measuring cup mix together the milk and cream. Set aside.
• Layer half of the potato mixture in the baking dish, then gradually pour half of the cream mixture over the potatoes.
• Layer the remaining potatoes, and add the rest of the cream.
• Sprinkle the grated Swiss cheese over the potatoes.
• Cover the dish with a piece of tin foil, lightly buttered on one side.
• Bake covered for 1 1/4 hours.
• Then after this time, remove the tin foil and continue to bake for 25 - 35 minutes more, until the top is golden brown and bubbling.
• Let the dish stand for about 10 minutes before serving.

CHEDDAR-DILL MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring to a low simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (for smoother mashed potatoes, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the Cheddar, dill, 2 teaspoons salt and a few grinds of pepper.

CHEESY DILL POTATOES

Steps:

• Mix all ingredients in large bowl.
• Place in greased 9x13. Bake at 350 degrees for 1 hour.

CHEESY DILL POTATO SOUP

Steps:

• Bring the first 8 ingredients to boil, reduce to simmer.
• Cook until mushy, about 15 minutes.
• Add the Velveeta and butter.
• Heat should be low, stir until both cheese and butter are melted.
• Thicken with instant potato flakes.
• Thin to desired consistency with warm milk.
• To make Broccoli Cheese Soup: Substitute 2 small packages chopped broccoli for potatoes.
• Replace sweet basil for dill weed.

POTATO, SPRING ONION, DILL & CHEESE FRITTATA

Steps:

• In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
• Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.

CHEESY HOCKEY PUCK POTATOES WITH DILL

Steps:

• Preheat oven to 350°F.
• Wash potatoes and pat dry.
• Use roasting pan and melt 1/4 cup of butter or margarine in oven.
• When melted remove from oven.
• Cut potatoes in half or thirds depending on size of potato.
• Spread melted butter around on pan and sprinkle salt all over pan.
• Place potatoes with the flat side down on to pan.
• Melt remaining butter. (I use the microwave).
• Drizzle remaining butter or margarine over potato halves.
• Sprinkle dill over potatoes.
• Place in oven for 45 minutes.
• Sprinkle parmesan cheese over potatoes.
• Bake for another 45 minutes or until potatoes are tender.
• Use a metal spatula to remove the potatoes from the pan!
• Enjoy.

BUTTERY DILL POTATOES

Steps:

• Wash and scrub your potatoes.
• Cut into 1/2 inch slices or cubes (whichever you prefer) but leave the skins on.
• Place potatoes into a large pot of salted boiling water and let cook for about 8- 10 minutes until potatoes are soft but not mushy and they hold there shape.
• Drain and rinse with cold water to stop the cooking process.
• Place your butter in a pan and melt butter with a medium-high heat.
• Add your dill and mix well.
• Place your potatoes in your pan and stir until potatoes are evenly coated with butter/dill mixture.
• Saute another 5 to 10 minutes.
• You can add more butter or dill depending on your tastes.
• Season with salt and pepper.
• Enjoy!