A potato side dish with a go-to dill sauce! Potatoes with Dill Cream Sauce has always been a Swedish favorite – perfect with fish or grilled meat!
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I did not like this potato side dish the first time I saw it.
Coming from Asia, I had no idea what a dill is – and to be honest, my first impression was it looked like one of those ‘sprouting baby grass’ that we took out from the back of our house in Manila. 🙂
Admittedly, after living in Stockholm for more than 10 years, I have grown to love it and most especially, this creamy dill potatoes dish.
HOW TO MAKE SWEDISH POTATOES WITH DILL CREAM SAUCE
I CAN’T FIND NEW POTATOES; CAN I USE OTHER TYPES FOR THIS SWEDISH DILL POTATOES RECIPE?
Yes, you can use any type of potato. Personally, I only use new potatoes when they’re in season.
The rest of the year, I just use the regular, waxy types, not the floury (or starchy) ones that you use for making gnocchi or mashed potato.
The waxy ones tend to stay firmer, even after returning it to the heat to remove extra moisture.
HOW DO I PREPARE DILL CREAM SAUCE THAT’S PERFECT FOR THESE SWEDISH POTATOES?
I have seen various ways of preparing it, specifically, the type of cream varies – some use sour cream, some prefer yogurt and then some prefer crème fraiche.
For this particular dill sauce though, just think béchamel sauce. The only difference is you add double cream, before pouring the milk. A lot of whisking and mixing involved – to eliminate lumps and to get a smooth texture, and then you add the chopped dill as the last step on this dish.
If you have not done this before, do not be overwhelmed. It’s actually quite easy.
HELPFUL TIPS ON MAKING THESE CREAMY DILL POTATOES –
- Regardless of the type of potatoes you use, make sure that they are not TOO soft when you boil them. You need to consider that you are putting them back in the heat to remove more moisture.
- Chop the potatoes into (almost) identical sizes. This helps to cook them at the same time – and you don’t end up with mushier ones (the smaller bits).
- If you are not too keen on the flavor of dill, use less than what’s indicated in this recipe. The sauce per se is already great with the potatoes, the dill just kicks it up a notch.
WHAT DO I SERVE WITH SWEDISH DILL POTATOES?
Salmon. (Of course, right?!) That’s normally what they serve Potatoes with Dill Cream Sauce with – and that’s not just in Sweden. You cannot escape it in Copenhagen or Oslo either. 🙂
Take my word for it though, it’s also great with grilled meat!
IF YOU WANT MORE POTATO RECIPES, THEN YOU MIGHT LIKE THESE POSTS –
CAN’T GET ENOUGH OF SWEDISH FOOD? CHECK OUT Swedish Savory Recipes You Must Try!
OR FOR OTHER SIDE DISH IDEAS, CHECK OUT MY SIDE DISHES COLLECTION!
Swedish Potatoes with Dill Cream Sauce
Ingredients
- 3/4 kg potatoes, (new or regular potatoes)
- 1 tbsp butter, unsalted
- 1 tbsp flour, (heaping tbsp)
- 1/3 cup double cream
- 1/3 cup milk
- 1 bunch fresh dill leaves, chopped roughly
- salt and pepper, for seasoning
- dash of nutmeg (optional)
Instructions
- In a medium to large pot, boil potatoes until tender. After removing the water, place the pot back to the heat for 2 to 3 minutes to remove additional moisture from the cooked potatoes. Set aside.
- In a small saucepan, melt butter. Add flour. Mix until flour has turned into a soft paste.
- Add cream. Whisk to avoid getting clumps.
- Slowly add milk, continue whisking. Simmer for around 5 minutes.
- Season with salt and pepper. Add nutmeg, if desired.
- Cream mixture would be slightly thicker now. Mix with spatula or wooden spoon, scraping the sides of the pan and making sure that there are no lumps in the cream.
- Pour cream mixture to cooked potatoes. Mix.
- Add chopped dill. Mix to combine properly. (Try to coat each potato with cream and dill.)
- Serve.
Notes
- If you can find waxy types of potatoes, then use those for this recipe.
- Cut the pototoes in the same size, to make sure they all cook at the same time.
Sarah Treas says
Made these for dinner tonight and my husband and I LOVED them! I’m unaware of “double cream” but used “heavy cream” which I think might be the state-side equivalent. I’ve never been good at making a smooth traditional roux, so I whisked my flour into my cream before adding it to the melted butter. I cheated a little and whisked in a half log of goat cheese in after adding the milk. 😉 Plan on making again for Thanksgiving!
Neriz says
I’m glad you and your husband like it Sarah!
Yep, heavy cream is the same as double cream, and half & half is the same as light cream. Great idea on the goat cheese, I will definitely try that next time. 🙂