Creamed Dill Potatoes
Why I Love This Recipe
*The original recipe comes from Farm Journal's Americas's Best Vegetable Recipes. It calls for dill weed, 1 c. cream & 1 c. milk. We've found that we much prefer it with the dill seed and also using all cream. It seems too watery otherwise. The flavor is good, but with the cream it is so much better.
Also, you may want to set the casserole on a cookie sheet or something, as it can cook over.
Serve it up with corn and a salad. This is one of our favorite menus.
Ingredients You'll Need
4 c. diced potatoes
2 tsp. salt (or less)
1/2 tsp. pepper
1 Tb. dill seed (I use more as we really like the dill flavor.)
2 c. heavy cream
Place potatoes in shallow baking dish. Mix all other ingredients together and pour over potatoes. Bake @ 350 degrees for 1 hr.