Dilly Harvest Potato Bake Penzeys
Elevate your comfort food game with this Dilly Harvest Potato Bake! This recipe combines tender layers of thinly sliced Russet potatoes with a rich, creamy sauce infused with fresh dill, garlic, and sautéed onions, delivering an irresistibly aromatic experience. Topped with a luscious blend of Parmesan and cheddar cheese, every bite offers a perfect balance of creamy, cheesy, and herby flavors. Whether you're serving it as a standout side dish for holiday dinners or a cozy weeknight treat, this baked casserole is simple to prepare yet impressive enough for any occasion. Ready in just over an hour, this hearty potato bake is guaranteed to delight your family and guests alike! Keywords: potato casserole recipe, dill-infused potato bake, cheesy potato dish, comfort food side dish, holiday potato recipe.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 tablespoons Butter
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 1 cup Heavy cream
- 0.5 cup Chicken or vegetable stock
- 2 tablespoons, chopped Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup, grated Parmesan cheese
- 1 cup, shredded Cheddar cheese
- 1 teaspoon (for greasing) Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with the olive oil.
Peel the potatoes and slice them into thin, even rounds (about 1/8-inch thick). Set aside in a large bowl of cold water to prevent browning while you prepare the other ingredients.
In a medium saucepan, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Reduce the heat to low and stir in the heavy cream, chicken or vegetable stock, chopped fresh dill, salt, and black pepper. Let the mixture gently simmer for 2–3 minutes, then remove from heat.
Drain and pat the potato slices dry. Layer half of the potato slices in the prepared baking dish, slightly overlapping them. Sprinkle half of the Parmesan and cheddar cheese over the potatoes.
Pour half of the cream mixture evenly over the top. Repeat with the remaining potato slices, cheeses, and cream mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is bubbly and golden brown.
Let the potato bake rest for 10 minutes before serving to allow the flavors to meld. Garnish with additional fresh dill if desired and serve warm.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 15.8 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1432 mg | 110% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 5716 mg | 122% | |
*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.
