Light Creamy Dill Scalloped Potatoes Recipe (2024)

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Light Creamy Dill Scalloped Potatoes Ingredients Instructions Nutrition Information You May Also Like Roasted Potatoes and Carrots Air Fryer Baked Potato Garlic Parmesan Orzo recipe Reader Interactions Comments Leave A Reply FAQs

The Recipe Rebel / Side Dishes

written by Ashley Fehr

5 from 1 vote

Prep Time 5 minutes mins

Total Time 1 hour hr

Servings 6 servings

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Last updated on June 4, 2020

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These Light Creamy Dill Scalloped Potatoes have a fraction of the fat as regular scalloped potatoes but you’d never know! Not a fan of dill? Substitute herbs of your choice!

Light Creamy Dill Scalloped Potatoes Recipe (2)

So I guess you could say I’ve been going through a little Blog Identity Crisis here on The Recipe Rebel.

Maybe you’ve noticed the words, “light” and “healthy” popping up a little more, and you think it looks a little strange on this blog that focuses — I’ll be honest — primarily on comfort food. If you were ever unsure, just check out my tag cloud in the sidebar near the bottom on the right side — you’ll see Comfort Food is the largest one (which means it has the most recipes associated with it)!

The truth is (and I’ve said this before, but since I know not every one of you hangs on my every word, I thought I’d repeat it), before I had kids I was really fascinated with nutrition. I could give you a pretty good estimate of how many calories were in every thing I made myself, and I learned to make easy swaps to cut calories and fat without sacrificing flavor.

But, even at that time, I still indulged in my favorite foods. And I don’t ever really plan on denying myself my favorite foods in moderation.

Light Creamy Dill Scalloped Potatoes Recipe (3)

So, yes, you’ll see some pretty extravagant treats here (Snickers Cheesecake Cake anyone?), but you’ll also find tons of recipes packed with extra veggies (like this Chili Cheese Biscuit Casserole or this Slow Cooker Spaghetti Sauce), or with healthier swaps made for full fat foods (like this Slow Cooker Cheeseburger Soup or this Oven Fried Chicken).

But let it be known that a slice of bacon or a sprinkling of full fat cheese is not going to hurt you and is something I absolutely condone. Low fat cheese is one thing I’ve sworn off of since those early days — it’s just not the same!

So how was that for an introduction to these Creamy Dill Scalloped Potatoes?

Light Creamy Dill Scalloped Potatoes Recipe (4)

Potatoes are one of my favorite vegetables For this recipe I used a 1.5 lb bag of Blushing Belles from The Little Potato Company — They are so creamy and soak up so much flavor! Since March is Nutrition Month, these scalloped potatoes would be the perfect addition to your Easter potluck or holiday dinner. Find out more about the nutritional value in Little Potatoes here.

I made these potatoes two ways: in the slow cooker and in the oven. And though the slow cooker cooks them perfectly in 6-8 hours on low, I find the flavors a little muted after cooking for so long. My preference is for the oven version, and it’s so easy to make ahead, wrap them up and bake later on. If you need a slow cooker side dish to bring to a potluck though, these can definitely be made that way! I would recommend stirring some extra fresh dill and shredded Parmesan at the end of cooking time, and turn it off or let sit on warm for 10-20 minutes before serving as the sauce will thicken dramatically once you remove the lid.

Thank you to The Little Potato Company for sponsoring this post as part of my ambassadorship, and thanks to all of you for supporting brands that make The Recipe Rebel possible!

Light Creamy Dill Scalloped Potatoes Recipe (5)

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Light Creamy Dill Scalloped Potatoes

written by Ashley Fehr

5 from 1 vote

These Light Creamy Dill Scalloped Potatoes have a fraction of the fat as regular scalloped potatoes but you’d never know! Not a fan of dill? Substitute herbs of your choice!

Light Creamy Dill Scalloped Potatoes Recipe (7)

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Ingredients

  • 1.5 lb Little Potatoes I used a bag of Blushing Belles, thinly sliced
  • 1/4 cup butter or margarine
  • 1/4 cup all purpose flour
  • 1 cup 1% milk
  • 1 cup chicken broth
  • 1/2 teaspoon salt or to taste
  • 1/4 cup fresh chopped dill or to taste
  • 1/2 cup shredded Parmesan cheese

Instructions

  • Lightly spray an 8×8″ pan with non stick spray and preheat oven to 350 degrees F. Spread sliced potatoes evenly in the pan.

  • In a medium pot, melt the butter over medium heat. Gradually whisk in flour until a paste forms (this is your roux).

  • Add milk, chicken broth and salt and cook over medium heat, whisking frequently, until thickened. Remove from heat and stir in dill to taste (adjusting salt if necessary).

  • Pour sauce over sliced potatoes. (**To make ahead, simply cover with tin foil or plastic wrap and place in the refrigerator for up to 24 hours, then bake when ready). Bake at 350 degrees F for 45 minutes or until potatoes are tender.

  • Sprinkle with Parmesan cheese and broil until golden brown. Serve immediately.

Nutrition Information

Calories: 243cal | Carbohydrates: 28g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 407mg | Fiber: 3g | Sugar: 4g

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Light Creamy Dill Scalloped Potatoes Recipe (8)

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions

Comments

  1. Zainab says

    Oh I love scalloped potatoes and if I am left to my own devices I will eat the whole pan so this healthier version is good!! I need it in my life.

    Reply

    • Ashley Fehr says

      Haha, I could definitely do that too!

      Reply

  2. Cyndi - My Kitchen Craze says

    I love that you lightened these potatoes up. That means I can eat a double serving and not feel guilty one bit. Moderation and portion control are key, but it’s so hard sometimes. These potatoes are right up my alley with that creamy dill. 🙂

    Reply

  3. Cheyanne @ No Spoon Necessary says

    You say blog identity crisis, I say you have a wide variety of deliciousness up in this here blog, Ashley! I absolutely LOVE everything you make and these taters are no exception! LOVE that you cut the fat without cutting the flavor! And dill is totally my jam, so these babies are calling my name! Hello potatoes, I’d like to face plant right into you! So much YUM!! Cheers, dear! 😉

    Reply

    • Ashley Fehr says

      Thanks Christin!

      Reply

  5. Sarah @Whole and Heavenly Oven says

    I’m a total NUT for good scalloped potatoes and I’m seriously flipping out over how amazing these look! So much so that I kinda want the entire pan for breakfast. 😉

    Reply

    • Ashley Fehr says

      Haha, they are perfect breakfast food! Thanks Sarah!

      Reply

  6. marcie says

    I love the lighter, fresh spin you’ve given these scalloped potatoes, Ashley, and they look so creamy! The dill is such a nice addition, too!

    Reply

    • Ashley Fehr says

      Thanks Marcie! I am so excited for fresh summer herbs!

      Reply

  7. Lauren Gaskill | Making Life Sweet says

    I could eat this entire dish! Holy yum! So so good, Ashley. I love that you used fresh dill!

    Reply

    • Ashley Fehr says

      Thanks Lauren! It’s one of my favorites lately!

      Reply

  8. Kelly says

    Moderation is definitely key so I love that you lightened these potatoes up 🙂 They looks SO comforting & delicious! The dill is such a nice punch of flavor in here!

    Reply

    • Ashley Fehr says

      Thanks Kelly! Lighter so you can enjoy alllll of the other fabulous eats around Easter time 😉

      Reply

  9. Dorothy Dunton says

    Hi Ashley! What perfect timing – I just picked up these potatoes the other day! It’s too early for fresh dill in my herb garden but I have some in the freezer from last year! I make a dilled potato salad that really showcases dill! 🙂

    Reply

    • Ashley Fehr says

      Ooo I definitely want to try dill in potato salad this year! It’s quickly becoming one of my favorite herbs! I will have to try growing some and freezing a bunch this year 🙂

      Reply

  10. Linda | Brunch-n-Bites says

    Oh yum! I’ve been having an affair with myself about scalloped potatoes and you got me on this one. This is definitely on my must-make list and can’t wait to try it.

    Reply

    • Ashley Fehr says

      Thanks Linda! Scalloped potatoes are one of my favorite ways to eat potatoes!

      Reply

  11. Rachel @ Bakerita says

    I’m absolutely loving these scalloped potatoes! I’m all for things being a bit lighter and guilt-free. Dill is such a unique and delicious addition to these!

    Reply

    • Ashley Fehr says

      Thanks Rachel! I’m obsessed!

      Reply

  12. Annie says

    My husband adores scalloped potatoes so he would be so happy if I made these!! I love that you added dill, it is such an underused ingredient, you just don’t see it very often!

    Reply

    • Ashley Fehr says

      Thanks Annie! I totally agree! I am a new addict and I can’t get enough!

      Reply

  13. Danielle says

    I love scalloped potatoes, but they can be so heavy sometimes. Love that these are lightened up! Then I can eat more without feeling so guilty 😉

    Reply

    • Ashley Fehr says

      Absolutely! Thanks Danielle!

      Reply

  14. Gayle @ Pumpkin 'N Spice says

    Moderation is definitely the key! I don’t think I could handle depriving myself of certain foods over a long period of time. I’ve never made scalloped potatoes before, but I’m loving this dill flavor! Sounds delicious, especially when it’s lightened up. Definitely perfect comfort food!

    Reply

    • Ashley Fehr says

      Thanks Gayle! I love the punch of flavor dill gives them!

      Reply

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Light Creamy Dill Scalloped Potatoes Recipe (2024)

FAQs

What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Read On ›
How do you keep cream from curdling in scalloped potatoes? ›

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Get More Info ›
Why won't my scalloped potatoes get soft? ›

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.

Learn More ›
What is the best choice scalloped potatoes? ›

The best potatoes to use for a homemade scalloped potato recipes like this one are baking/frying potatoes, either russet or Idaho. They have dry, light, and fluffy interiors that hold their shape when cooked. The starch in the potatoes helps to thicken the sauce while the casserole bakes.

Learn More Now ›
Why do my scalloped potatoes taste bland? ›

My scalloped potatoes are bland

They are also in need of serious seasoning to ensure deliciousness. Make sure your sauce is well-seasoned, but also, season each layer of potatoes with salt and pepper before adding the sauce, to make sure they are as flavorful as you want them!

Get More Info Here ›
What is the difference between scalloped and gratin potatoes? ›

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

Explore More ›
Can I slice potatoes for scalloped potatoes the day before? ›

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

Know More ›
Why are my scalloped potatoes soupy? ›

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

Read More ›
Why are my scalloped potatoes not thickening? ›

Avoid drowning the potatoes in the sauce. Instead, add just enough liquid to graze the top layer of the ingredients. Excessive liquid will get in the way of achieving the desired thickness and creaminess. Finally, after baking, allow the dish ample time to rest.

See Details ›
How can I thicken my scalloped potatoes? ›

Flour: All-purpose flour helps thicken the sauce as the scalloped potatoes bake. You'll sprinkle flour over each layer of potatoes so the sauce thickens evenly. Butter: A generous amount of butter distributed on each layer of potatoes adds richness.

Learn More Now ›

How do you add cream without curdling? ›

Follow the below tips to avoid curdling of cream:
  1. Always use cream which is at room temperature.
  2. Beat the cream before adding it to any dish.
  3. Bring the flame to lowest possible when adding cream.
  4. Add cream with one hand and keep stirring the dish.
Jul 9, 2019

Discover More ›
How do you know when scalloped potatoes are done? ›

A trick we use to help us know when our scalloped potatoes are ready is poking a fork through the middle. If the fork goes through with ease, that means the potatoes are ready!

View Details ›
How do I cook my potatoes to be a little soft? ›

  1. Place the mini potatoes in a pot and cover them with cold water.
  2. Add a pinch of salt to the water.
  3. Bring the water to a boil over high heat, then reduce the heat to a simmer.
  4. Cook the potatoes for about 10-15 minutes or until they are fork-tender.
  5. Drain the potatoes and toss them with butter and fresh herbs if desired.
Oct 19, 2022

Read The Full Story ›
Can you make scalloped potatoes ahead of time and reheat? ›

Prepare the recipe as directed, then let it cool to room temperature. Cover the baking dish tightly with aluminum foil, then store in the refrigerator for up to 3 days. If the recipe has cheese, breadcrumbs, herbs, or any other toppings, reserve it and add it before reheating.

View More ›
What is the difference between all gratin potatoes and scalloped potatoes? ›

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy. Try our Classic Au Gratin Potatoes Recipe or Classic Scalloped Potatoes Recipe.

View Details ›
Are boxed scalloped potatoes good? ›

A must for your pantry; quick, easy and GOOD. Great product, considering they come out of the box looking like potato chips. I reverse the measurements of milk and water (increasing milk/decreasing water ratio) and add 2 tlbs butter. Makes it more creamy and moist.

Continue Reading ›
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