Diced potatoes are baked in a savory mixture of cream cheese and feta, then finished off with fresh dill and a bit of lemon juice in this holiday worthy side dish.
There’s almost nothing I love more than potatoes baked in a creamy, cheesy sauce, and these Creamy Dill Feta Potatoes are elevated enough for a holiday meal, but easy enough to enjoy with a week night dinner.
I’ve eaten potatoes smothered in all kinds of cheese, but until I discovered this dish, I’d never tried potatoes with feta.
Honestly, I was a little skeptical, but WOW! These potatoes are absolutely amazing, and exactly the kind of thing I like to serve alongside ham for Easter dinner.
Although a creamy, cheese dish like this is often rich and heavy, the flavors of dill and lemon add a lightness to this recipe that’s perfect for springtime celebrations.
These potatoes are still plenty rich and cheesy, but in a very, very good way.
The slight tanginess of the feta and cream cheeses also helps lighten the dish. And you can definitely use both low-fat cream cheese and feta if you wish.
You can opt to use thinly sliced potatoes, for more of a scalloped potato style result. But that’s more work! So I always go with the more rustic looking diced potato version.
The recipe makes a generous 9×13 inch pan, so it’s perfect for serving a crowd or bringing to a potluck. Everyone will rave, and no one needs to know how easy it is to make.
And truly, you can never go wrong serving a potato side dish–at least as far as my family is concerned.
If you’re looking for a unique and delicious twist on potatoes to serve for Easter, I think you’re going to love these Creamy Dill Feta Potatoes.
What Should I Serve With Creamy Dill Feta Potatoes?
These potatoes are beautiful with almost any meal, but I especially love serving them for holidays and entertaining alongside a roast or ham. They are also the perfect accompaniment to fish.
These are some of my favorite main dishes to serve with these delicious, creamy potatoes:
- Slow Cooker Honey Glazed Ham
- Slow Cooker Balsamic Glazed Roast Beef
- Sheet Pan Salmon and Asparagus
- Grilled Flank Steak with Roasted Garlic Butter
- Garlic Citrus Roasted Pork Tenderloin
Be sure to save this Creamy Dill Feta Potatoes recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Potatoes
Appearance: Look for clean, smooth potatoes with a firm texture and no cuts, bruises or discoloration. Potatoes that feel soft or squishy have probably already started going bad.
If your potatoes start to sprout, you can still eat them. Simply remove and discard any sprouts, which are not edible.
Color: Try to avoid green potatoes, which is the result of a chemical called solanine that makes the potatoes taste bitter. If you do have green spot on your potatoes, cut those away before eating them. When eaten in large quantities, solanine can cause gastrointestinal discomfort.
Storing: Store potatoes in a dark, well ventilated area, preferably between 45 and 55 degrees. Perforated plastic bags or paper bags offer the best environment for extending shelf-life. Don’t wash potatoes until you’re ready to use them.
Here’s what you’ll need to make Creamy Dill Feta Potatoes
- Produce: potatoes, onion, garlic, dill, parsley, lemons
- Butter
- Cream cheese
- Feta cheese
- Heavy cream
- Milk
- Flour
- Salt and pepper
Creamy Dill Feta Potatoes
Ingredients
- 5 lbs. Yukon Gold potatoes cut into 1-inch chunks
- 1 tablespoon butter
- 1/2 cup diced onion
- 2-3 cloves garlic minced
- 1 tablespoon flour
- 8 ounces cream cheese softened
- 2 1/2 cups heavy cream
- 1 cup milk
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees. Grease or butter a 9×13 inch baking dish.
- Place potatoes in a large pot and add enough salted water to cover. Bring to a boil and simmer for 10-15 minutes, until potatoes are just tender, but still firm. Rinse with cold water. Drain and set aside.
- In a large sauté pan, melt the butter. Add the onion and garlic and cook until fragrant and tender, 3-5 minutes. Stir in the flour and cook a few minutes more.
- Stir in the cream and milk. Bring to a simmer, stirring often, until sauce is slightly thickened and smooth. Stir in 3/4 cups of the feta 1/2 of the dill, and the parsley. Season with salt and pepper, to taste
- Add the cooled potatoes to the prepared pan. Pour the cream cheese mixture over the top and sprinkle with the remaining feta.
- Bake uncovered for about 20 minutes, or until the top begins to brown.
- Remove from the oven and sprinkle with the remaining dill. Drizzle with a squeeze of fresh lemon juice.
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Nutrition
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Who Dished It Up First: Adapted from Rustic Joyful Food: Generations
