Cheesy Dill Potatoes
Indulge in the ultimate comfort food with these Cheesy Dill Potatoes, a creamy, herbaceous side dish that’s sure to become a family favorite! Tender Yukon Gold potatoes are layered with a velvety cheddar cheese sauce infused with the zesty brightness of fresh dill and a hint of garlic. Topped with a golden, bubbly finish, this easy-to-make casserole is perfect for weeknight dinners or holiday feasts alike. With just 15 minutes of prep time and a bake time that fills your kitchen with irresistible aromas, this recipe transforms simple pantry staples into a decadent, crowd-pleasing side dish. Serve it as the star on your dinner table, garnished with a sprinkle of dill and paprika for added flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Salt
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1.5 cups Shredded sharp cheddar cheese
- 3 tablespoons Fresh dill (chopped)
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish or casserole pan.
Wash and peel the potatoes, then slice them into thin, even rounds (approximately 1/8 inch thick).
Bring a large pot of water to a boil. Add 1 teaspoon of salt and the sliced potatoes. Boil for 8-10 minutes, or until the potatoes are just tender but not falling apart. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Slowly pour in the milk, whisking continuously to avoid lumps. Cook for 3-4 minutes, or until the mixture begins to thicken.
Remove the saucepan from heat and stir in the shredded cheddar cheese, garlic powder, black pepper, and 2 tablespoons of chopped dill. Stir until the cheese has melted and the sauce is smooth.
Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes, ensuring they are well coated. Repeat with the remaining potatoes and cheese sauce.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.
Sprinkle the remaining 1 tablespoon of chopped dill and paprika (if using) over the top before serving.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 308 mg | 102% | |
| Sodium | 3663 mg | 159% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 24.1 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1814 mg | 140% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4450 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
