Dillstuvad Potatis, Swedish Creamed Dill Potatoes
Stuvade potatoes are a fixture of the Swedish table, the soft, saucy side that turns up next to anything through the growing season. The traditional version is a butter and flour bechamel loosened with cream, but none of that is needed to get a sauce that clings. Blanched potatoes go into a light oat-milk sauce thickened with a spoon of potato starch, the classic Nordic starch that keeps it silky. Onion sweated soft gives it savor and a little mustard gives it edge. What makes it Swedish is the dill, folded in by the handful at the very end so it stays green and grassy. Make it ahead and reheat gently with a splash more oat milk, since the potatoes keep drinking the sauce as it sits.
Ingredients
- 1 1/2 lb Potatoes, peeled, cut into 3/4 inch chunks
- 1/2 whole Yellow onions, finely diced
- 1 1/2 cups Unsweetened oat milk
- 1 tbsp Potato starch
- 1 tsp Dijon mustard
- 1/4 tsp Nutmeg, freshly grated
- 1/4 tsp White pepper, freshly ground
- 2 tsp Lemon juice
- 4 tbsp Dill, chopped
Method
- Boil the potato chunks in unsalted water until just tender when pierced, about 12 minutes, then drain. Stop them at just-tender, not falling apart, because they finish cooking in the sauce and you want distinct chunks, not mash.
- While they cook, sweat the onion in a splash of water in a wide pan over medium heat until soft and translucent, about 6 minutes. Softening the onion first builds a sweet backbone into the sauce so it needs no butter to taste rich.
- Whisk the potato starch into the cold oat milk, then pour it into the pan and bring to a gentle simmer, stirring constantly, until it thickens into a loose cream, 2 to 3 minutes. Slurrying the starch into cold milk first keeps it from clumping, and it thickens the sauce with no flour and no fat.
- Stir in the mustard, nutmeg, and white pepper, then fold in the drained potatoes and warm them through for a minute or two. White pepper is the Swedish choice here; it disappears into the pale sauce where black pepper would speckle it.
- Off the heat, stir in the lemon juice and the dill. Dill is the whole point of the dish, so add it last and generously; the acid keeps the creamy sauce from tasting heavy and stands in for the salt it carries none of.
Nutrition
Estimated per serving: 190 calories, 5 g protein, 4 g fiber, 90 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
