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. Still taste good. Love dill.

Note: Use waxy potatoes.

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 potatoes in lightly salted water until just cooked. Drain and set aside. Once cooled, wedge the potatoes.

2. Melt butter in a saucepan. Whisk in the flour over medium-low heat until there are no lumps. Add whipping cream and whisk until combined. Then add milk, a little at a time. Simmer for about 5 minutes. Keep stirring to prevent mixture from getting burn. Season with salt and pepper.

3. Add the sauce to the potatoes. Mix well. Garnish with dill.


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