Cheesy Dill Potatoes Recipes

GARLIC DILL NEW POTATOES

Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.

Provided by kelcampbell

Categories Side Dish Potato Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 5

Garlic Dill New Potatoes image

Steps:

Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g

Ingredients

8 medium red potatoes, cubed
3 tablespoons butter, melted
1 tablespoon chopped fresh dill
2 teaspoons minced garlic
¼ teaspoon salt

CHEESY DILL POTATO SOUP

Make and share this Cheesy Dill Potato Soup recipe from Food.com.

Provided by looneytunesfan

Categories Potato

Time 40m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 12

Cheesy Dill Potato Soup image

Steps:

Bring the first 8 ingredients to boil, reduce to simmer.
Cook until mushy, about 15 minutes.
Add the Velveeta and butter.
Heat should be low, stir until both cheese and butter are melted.
Thicken with instant potato flakes.
Thin to desired consistency with warm milk.
To make Broccoli Cheese Soup: Substitute 2 small packages chopped broccoli for potatoes.
Replace sweet basil for dill weed.

Nutrition Facts : Calories 212.8, Fat 10.9, SaturatedFat 6.8, Cholesterol 28.7, Sodium 740.3, Carbohydrate 21.1, Fiber 1.9, Sugar 3.2, Protein 8.4

Ingredients

3 -4 medium potatoes, finely diced (I prefer 5-6)
1 small onion, finely chopped
1/4 teaspoon garlic powder or 1 teaspoon minced garlic
2 tablespoons dill weed
2 tablespoons parsley, dried
4 cups water
salt & pepper
4 chicken bouillon cubes or 2 tablespoons chicken bouillon powder
8 ounces Velveeta reduced fat cheese product
1/2 cup light butter (I use Land-O-Lakes)
1 -2 cup instant potato flakes
2 -4 cups milk, warm

DILL POTATOES ROMANOFF

These tangy potato cubes, topped with cheddar cheese, can be mixed ahead and refrigerated until you're ready to bake them. Rita Deere of Evansville, Indiana likes to serve them with steak and green beans.

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 8

Dill Potatoes Romanoff image

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender. Drain and cool. , In a blender or food processor, puree the cottage cheese, sour cream and flour. Pour into a large bowl. Stir in the onion, dill and salt. Add the potatoes; toss gently. , Transfer to a shallow 3-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

Ingredients

2 cups cubed red potatoes
2/3 cup 1% cottage cheese
1/3 cup sour cream
1 tablespoon all-purpose flour
1 tablespoon dried minced onion
1/8 to 1/4 teaspoon dill weed
1/8 teaspoon salt
1/4 cup shredded cheddar cheese

CREAMY DILL POTATOES

A creamy, tasty potato dish that can be made ahead and baked when ready to serve. Recipe found on the Web.

Provided by Marie

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Creamy Dill Potatoes image

Steps:

Boil potatoes until almost done, then peel and dice.
Spread potatoes out evenly into casserole dish.
Mix together butter, milk and flour and bring to a boil, whisking constantly.
Cook for 1 minute more, then remove from heat.
Add mayonnaise and rest of ingredients and mix.
Pour mixture over potatoes in casserole.
Sprinkle paprika and additional dill on top, if desired.
Bake uncovered for 30 minutes.

Ingredients

4 medium potatoes
2 tablespoons melted butter
2 tablespoons flour
1 cup milk
1/2 cup mayonnaise
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon dry dill weed

POTATO, SPRING ONION, DILL & CHEESE FRITTATA

The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham

Provided by Good Food team

Categories Lunch, Main course

Time 30m

Number Of Ingredients 6

Potato, spring onion, dill & cheese frittata image

Steps:

In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.

Nutrition Facts : Calories 244 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

Ingredients

2 tbsp olive oil
400g leftover cooked new potato , sliced
4 eggs , beaten
4 spring onions , finely sliced
1 bunch dill , roughly chopped
25g cheddar , grated