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!
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.
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?
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
- 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.
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