Dill-stewed Potatoes
A true Swedish everyday classic, dillstuvad potatis is made with boiled potatoes folded into a simple, creamy white sauce with plenty of dill. Traditionally served with sausages, cured or fried meats, or fish, it is mild, comforting and wonderfully old-fashioned.
Ingredients
- 800 g potatoes preferably waxy
- 25 g butter
- 2 tbsp plain flour
- 300 ml whole milk
- 100 ml double cream
- 3-4 tbsp finely chopped fresh dill
- ½ tsp salt or to taste
- White pepper to taste
Instructions
- Peel the potatoes and boil them in lightly salted water until just tender. Drain and leave to steam dry for a few minutes.
- Melt the butter in a saucepan over medium-low heat. Stir in the flour and cook for about 1 minute without allowing it to brown.
- Gradually whisk in the milk, a little at a time, followed by the cream. Simmer gently for 3–5 minutes, stirring, until smooth and lightly thickened.
- Cut the potatoes into bite-sized pieces or thick slices and gently fold them into the sauce.
- Stir in the dill and season with salt and white pepper. Heat through gently without breaking up the potatoes.
- Serve hot with grilled or fried sausage, ham, cured meats or fish.
Notes
The sauce should coat the potatoes generously without becoming gluey. If it thickens too much, simply loosen it with a splash of milk.