Dill Scalloped 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.

PARSLEY-DILL POTATOES

Steps:

• Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

GARLIC DILL NEW POTATOES

Steps:

• Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
• In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

DIJON SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes., Transfer to a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top., Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving.

DILLED SCALLOPED POTATOES

Steps:

• Combine whipping cream, milk and swiss cheese, set aside.
• Mix together cornstarch, salt & spices.
• Peel potatoes, slice and coat with cornstarch, salt & spices.
• Add parmesan cheese and onions, toss well to coat.
• Place potatoes in greased casserole dish.
• Pour liquid carefully over potatoes.
• Cover and bake @325F for 45 minutes.
• Uncover and bake another 30 minutes.

CREAMY DILL POTATOES

Steps:

• Boil potatoes until almost done, then peel and dice.
• Spread potatoes out evenly into casserole dish.
• Mix together butter, milk and flour and bring to a boil, whisking constantly.
• Cook for 1 minute more, then remove from heat.
• Add mayonnaise and rest of ingredients and mix.
• Pour mixture over potatoes in casserole.
• Sprinkle paprika and additional dill on top, if desired.
• Bake uncovered for 30 minutes.