Potatoes In Dill Cream Sauce (Dillstuvad Potatis)

Hey everyone… miss me? Sorry for being MIA. Fact is I’ve just came back from a wonderful trip last week. I’ll share some of the good food I’ve had on the trip later on. Meanwhile check out this yummy potato salad recipe. It originates from Sweden and is best eaten with gravlax or sausages.

Since it’s a straight forward recipe, there would be no step-by-step photos accompanying this post.

Potatoes In Dill Cream Sauce
Since I didn’t make gravlax or have any sausage, I eat it with rice. LOL
Still taste good. Love dill.

Note: Choose waxy potatoes rather than floury ones or they will disintegrate into mash.

Potatoes In Dill Cream Sauce (Dillstuvad Potatis)
Adapted from Notes From A Swedish Kitchen
Serves 2-3

5 medium waxy potatoes, peeled
2 tablespoons butter
3 tablespoons plain flour
200ml whipping cream
200ml milk
salt and freshly ground black pepper
1 bunch fresh dill, finely chopped

1. Boil the potatoes in lightly salted water until just cooked. Drain and leave to steam dry, and then leave them to go cold. If you can, cook the potatoes the day before and leave in the fridge overnight.

2. Melt the butter in a saucepan. Whisk in the flour over the heat until there are no lumps. Pour in the cream and whisk well. Add the milk, a little at a time, and then simmer for 5 minutes, stirring continuously. Make sure you stir right into the corners of the pan as the mixture will burn easily. Season with salt and pepper.

3. Slice the potatoes and mix with the cream sauce. Just before serving fold in the dill.

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