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Dill and Feta Scalloped Potatoes

A rich, creamy sauce and hearty russet potatoes are perfectly complemented by the aromatic herbs in Women's Bean Project Dill Spice Blend!
Side

Servings

8 servings

Prep Time

20 minutes

Cook Time

35 minutes

Difficulty

Medium


Ingredients

  • 2 tbsp WBP Dill Spice Blend
  • 2 1/2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 3 pounds russet potatoes, peeled
  • 4 tablespoons salted butter
  • 2 minced garlic cloves
  • 1/4 cup flour
  • 1 cup chicken or vegetable stock
  • 2 cups whole milk
  • 2 cups feta cheese crumbles
  • 1 bunch fresh thyme

Featured WBP Products

Dill Spice Blend
5.25

Dill and Feta Scalloped Potatoes

A rich, creamy sauce and hearty russet potatoes are perfectly complemented by the aromatic herbs in Women's Bean Project Dill Spice Blend!
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Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Grease a 9″ x 13″ casserole dish with butter or cooking spray.
  2. Thinly slice russet potatoes, rinse them in bowl of water and pat completely dry.
  3. In a large skillet over medium heat, melt butter. Add minced garlic cloves. Sprinkle flour in and mix for about 2 minutes.
  4. Add chicken or vegetable stock to the mix. Add salt, pepper, and dill spice mix.
  5. Whisk until mixture becomes thick. Slowly add milk in batches, stirring in-between. Take off heat.
  6. In the baking dish, evenly lay out 1/3 of the sliced potatoes, topping them with the mixture. Add a light layer of feta cheese crumbles. Repeat two more times with the potatoes and mixture.
  7. Bake on center of baking rack for 30 minutes. Remove and add final thick layer of feta cheese. Cook for another 5 minutes.
  8. Remove from oven and let rest for 10-15 minutes. Top with fresh thyme. Enjoy!

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