Creamy Dill and Caraway Scalloped Potatoes

Cooked potatoes slices and onions are folded into a slightly thickened white sauce with sour cream, dill, caraway & nutmeg, and topped with bread crumbs.

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Ingredients:

• 1 quart chicken stock
• 2 1/2 pounds potatoes, peeled and sliced
• 1 1/2 cups onions, chopped
• 7 tablespoons butter, divided
• 4 tablespoons (1/4 cup) flour
• 2 cups half-and-half
• 1 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 4 tablespoons chopped fresh dill weed
• 2 tablespoons caraway seed (optional)
• 1 teaspoon freshly grated nutmeg
• 2 cups coarse soft bread crumbs

Method

Place chicken stock and potatoes in a large saucepan over medium-high heat. Cover pan, and bring just to a boil. Turn heat down, and simmer until potatoes are partially cooked, about 10-12 minutes. Drain, reserving 2 cup of the cooking liquid; keep warm. Add 4 tablespoons of the butter to the saucepan. Add chopped onions; cook until tender. Add flour; stir until smooth. Stir in the half-and-half, sour cream, salt, pepper, and reserved cooking liquid from the potatoes. Cook and stir until slightly thickened and bubbly. Remove from heat and stir in the dill weed, caraway and nutmeg. Gently stir in the cooked potato slices. Preheat the oven to 350 degrees. Grease a 3-quart baking dish. Spoon in the potato mixture, and smooth with the back of the spoon. Melt the remaining 3 tablespoons butter, and mix it with the bread crumbs. Sprinkle crumbs over the potato mixture. Place in the preheated oven, and bake for 20 minutes, or until crumbs are golden. Garnish with a little additional dill, if desired.

Notes: Caraway can be omitted, if you don't like it.

Number of servings: 8

Submitted By: wzj8xw
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