Classic Swedish Dillstuvad Potatis (Creamy Dill Potatoes)

🌍 Cuisine: Scandinavian
🏷️ Category: Potato & Vegetable Dishes (Tillbehör)
⏱️ Prep: 15 minutes
🍳 Cook: 25 minutes
👥 Serves: 4-6 servings

📝 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

  1. 1

    Peel the potatoes and cut them into uniform 1-inch (2.5 cm) cubes to ensure even cooking.

  2. 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.

  3. 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.

  4. 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.

  5. 5

    In a clean, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat until it begins to foam.

  6. 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.

  7. 7

    Slowly pour in the warmed milk a little at a time, whisking vigorously after each addition to ensure a smooth, lump-free sauce.

  8. 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.

  9. 9

    Season the sauce with sea salt, white pepper, sugar, and the pinch of nutmeg. Taste and adjust seasoning if necessary.

  10. 10

    Gently fold the cooked potato cubes into the cream sauce using a rubber spatula, being careful not to break the potatoes.

  11. 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.

  12. 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.