Light Creamy Dill Scalloped Potatoes

Prep Time 5 minutes
Total Time 1 hour
Servings 6 servings

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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!

overhead image of dill scalloped potatoes in glass baking dish on grey marble

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.

metal spoon scooping creamy dill scalloped potatoes out of glass baking dish

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?

close up of creamy dill scalloped potatoes with spoon in baking dish

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!

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Light Creamy Dill Scalloped Potatoes

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!
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Cuisine American
Course Side Dish
Servings 6 servings
Calories 243cal


  • 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


  • 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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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


  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.

  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. 🙂

  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! 😉

  4. 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!

  5. 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!

  6. 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!

  7. 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! 🙂

    • 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 🙂

  8. 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!

  9. 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 😉

  10. 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!

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