Stuvad Potatis

A Swedish dish – potatoes and a cream sauce with dill. Originally found in “Swedish Touches” by David Wright and Martha Wiberg Thompson, and recipe confirmed by a website in Swedish; I adjusted the flour and butter to equal parts.

  • Potatoes – new or Yukon Gold
  • 1/4 cup flour
  • 1/4 cup butter
  • 1 1/2 cup cream
  • Dill, fresh or dried
  1. Boil new potatoes or Yukon Golds cut in half, set aside
  2. Make a roux with equal flour and butter, 1/4 cup each.
  3. Cook the roux for at least 1 minute to get out flour taste. Then add the cream and cook until thickened to a gravy consistency
  4. Add dill and incorporate, then pour over potatoes

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