Sour Cream-Dill Scalloped Potatoes
Sour cream and dill are always the perfect partners for potatoes and here we've incorporated them into our favorite recipe for scalloped potatoes. Serve with steaks, pork chops, grilled chicken or broiled fish.
- 2 lbs potatoes
- 3 tablespoons butter, divided
- 1 clove garlic, very finely chopped
- Salt and freshly ground black pepper
- 2 tablespoons fresh dill, finely chopped (see notes)
- 1/4 cup sour cream
- 1/4 cup cream
- 1/2 cup milk, plus more as needed
Preheat the oven to 425°F. Peel the potatoes and cut them into 1/4-inch thick slices.
Melt 1 tablespoon of the butter over low heat in a large oven-proof skillet. Add the garlic and distribute evenly over the bottom pan. Place a single layer of potato slices in the pan, season with salt and pepper, sprinkle on a little dill and repeat with remaining potatoes, making sure to season well between the layers.
In a microwave safe measuring cup or small saucepan, combine 1 tablespoon of butter with the sour cream, cream and milk and heat until the butter is melted. Stir until smooth and pour the mixture over the potatoes. Add enough additional milk to bring the level 3/4 of the way up the layers of potatoes. Bring the mixture to a simmer on top of the stove.
Cut the remaining 1 tablespoon of butter into 1/4-inch pieces and distribute it evenly over the top of the potatoes. As soon as the butter on top has melted, place the pan in the oven and bake for 20 to 30 minutes, or until the potatoes are tender when pierced with a knife and the top is bubbly and brown.
Makes 4 servings
If using dried dill, reduce the quantity to 1 tablespoon.