Creamy Dill Feta Potatoes
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.
Servings: 8 -10 servings
Calories: 565kcal
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 9x13 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.
Nutrition
Serving: 1g | Calories: 565kcal | Carbohydrates: 55g | Protein: 12g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 299mg | Fiber: 5g | Sugar: 8g