📝 About This Recipe
A quintessential Swedish comfort food, Dillstuvad Potatis features tender, waxy potatoes enveloped in a velvety white béchamel sauce infused with an abundance of fresh dill. Traditionally served alongside gravlax or pan-fried salmon, this dish represents the heart of Scandinavian home cooking with its simple yet sophisticated herbal profile. Its creamy texture and bright green flecks make it a visually appealing and deeply satisfying side dish for any Nordic-inspired feast.
🥗 Ingredients
The Potatoes
- 2.2 lbs Waxy Potatoes (such as Yukon Gold or Amandine, peeled and cubed)
- 1 tablespoon Sea Salt (for the boiling water)
- 6-8 cups Water (enough to cover potatoes)
The Cream Sauce (Stuvning)
- 4 tablespoons Unsalted Butter (high quality)
- 4 tablespoons All-purpose Flour
- 2.5 cups Whole Milk (warmed slightly)
- 1/2 cup Heavy Cream (for extra richness)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 teaspoon White Pepper (ground, essential for the clean look)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon Granulated Sugar (to balance the herbs)
Herbs and Finishing
- 1 large bunch Fresh Dill (finely chopped, approx 1 cup)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Chives (finely snipped for garnish)
👨🍳 Instructions
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1
Peel the potatoes and cut them into uniform 1-inch (2.5 cm) cubes to ensure even cooking.
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2
Place the potato cubes in a large pot and cover with cold water. Add the tablespoon of salt and bring to a boil over high heat.
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3
Reduce the heat to medium and simmer the potatoes for about 10-12 minutes. They should be just tender when pierced with a fork, but not falling apart.
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4
Drain the potatoes thoroughly in a colander and let them sit for 2-3 minutes to steam dry. This helps the sauce cling to them better.
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5
In a clean, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat until it begins to foam.
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6
Whisk in the flour to create a roux. Cook for 1-2 minutes, whisking constantly, to remove the raw flour taste without letting the mixture brown.
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7
Slowly pour in the warmed milk a little at a time, whisking vigorously after each addition to ensure a smooth, lump-free sauce.
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8
Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 5 minutes, stirring frequently, until the sauce thickens to a coating consistency.
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9
Season the sauce with sea salt, white pepper, sugar, and the pinch of nutmeg. Taste and adjust seasoning if necessary.
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10
Gently fold the cooked potato cubes into the cream sauce using a rubber spatula, being careful not to break the potatoes.
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11
Stir in about three-quarters of the finely chopped fresh dill and the lemon juice. Let the dish simmer for another 2 minutes to allow the flavors to meld.
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12
Remove from heat. Transfer to a warm serving bowl and garnish with the remaining dill and fresh chives before serving immediately.
💡 Chef's Tips
Use waxy potatoes like Yukon Gold or red potatoes; starchy varieties like Russets will crumble and turn the dish into mush. Always use fresh dill; dried dill lacks the vibrant, grassy aroma essential for this specific Swedish recipe. White pepper is traditional because it provides a subtle heat without leaving black specks in the pristine white sauce. If the sauce becomes too thick while sitting, stir in a splash of warm milk to loosen it back to a silky consistency. Do not overcook the potatoes in the first step; they will cook for a few additional minutes once combined with the hot sauce.
🍽️ Serving Suggestions
Serve alongside traditional Swedish Gravlax with a side of mustard sauce. Pairs perfectly with pan-seared Salmon fillets or 'Isterband' (Swedish smoked sausage). Accompany with a side of pickled cucumbers (Pressgurka) to provide a sharp acidic contrast to the creaminess. Excellent when served with Swedish meatballs and a dollop of lingonberry jam. Enjoy with a chilled glass of dry Riesling or a crisp Scandinavian lager.