Dilled Scalloped Potatoes

• � cup cornstarch
• 2 tsp salt
• � tsp ground nutmeg
• � tsp paprika
• 10 medium-size Yukon Gold potatoes, about 3 � lbs
• 1 bunch green onions chopped
• 1 cup chopped fresh dill
• 1 cup freshly grated parmesan cheese
• 2 cups whipping cream
• 1 cup milk
• 1 cup grated Swiss cheese

To make for 2 - 4 people

• 1 Tbls. Cornstarch
• 1 tsp salt
• � tsp nutmeg,
• A pinch of paprika,
• 5 medium sized potatoes.
• 3 sliced green onions,
• � cup chopped fresh dill
• � cup grated parmesan cheese
• 250ml. Whipping cream
• � cup milk
• 1/3 cup Swiss cheese.

Preheat oven to 325o. Generously butter a 9 x 13 inch baking dish. Lightly butter one side of a piece of foil large enough to cover baking dish. In a small bowl, stir cornstarch with salt, nutmeg and paprika until blended. Peel potatoes and cut into � inch thick slices. Place in a large bowl and stir with cornstarch mixture until evenly distributes. Thinly slice onions on the diagonal. Stir with potatoes along with dill and Parmesan. In a large measuring cup or bowl, stir cream with milk.

Layer half of potatoes in baking dish, making sure onions, dill and Parmesan are evenly distributed. Gradually pour half of cream mixture evenly overtop . Layer remaining potatoes in dish. Gradually pour remaining cream mixture overtop. Sprinkle with Swiss cheese. Place foil, butter side down, over dish.

Bake in center of 325o oven. After 1 � hours, uncover and continue baking until potatoes are very tender and top is golden, from 20 to 30 more minutes. Let stand 10 minutes before serving.

Bake, covered in center of preheated 325o oven for 45 min. Uncover and continue baking about 30 more minutes.