Swedish Dill and Potato Stew
A comforting Nordic dish combining creamy potatoes and fresh dill, perfect for family dinners or special gatherings.
Ingredients
Main Ingredients
- 800 g floury potatoes, peeled and cut into large cubes Floury potatoes like Yukon Gold or Maris Piper are best.
- 30 g butter For making roux.
- 2 tablespoons all-purpose flour For thickening the sauce.
- 250 ml whole milk Add gradually to prevent lumps.
- 50 ml heavy cream To enrich the stew.
- 1 large bunch fresh dill, finely chopped Star ingredient for flavor.
- Salt, to taste For seasoning.
- Black pepper, to taste For seasoning.
Instructions
Preparation
- Place the potatoes in a pot of salted water and bring to a boil. Cook for 15–20 minutes, or until fork-tender. Drain well and let them sit briefly to evaporate excess moisture.
- In a large saucepan, melt the butter over low to medium heat. Stir in the flour and cook gently for about 5 minutes, stirring often to eliminate the raw flour taste.
- Pour in a small splash of milk and whisk until smooth. Gradually add the milk in small amounts, whisking each time to prevent lumps. Simmer the sauce for about 5 minutes until slightly thick and smooth.
- Fold the cooked potatoes into the sauce, then add the heavy cream and stir gently to warm everything through. Season with salt and black pepper.
- Stir in the chopped dill right before serving.
Notes
Best served warm, topped with additional fresh dill and paired with grilled fish or crusty bread. Can store in an airtight container for up to three days in the refrigerator.