Potatoes in chive sauce

Gräslökstuvad potatis

Potatoes in chive sauce with pickled beetroot and a smoked Swedish sausage

Gräslökstuvad potatis (potatoes in chive sauce) is a classic Swedish dish made with leftover new potatoes. It is especially common in the early autumn when new potatoes are past their best and the first of the season's pickled beetroot is ready.

There are two other common variations:
• Dillstuvad potatis (potatoes in dill sauce),
• Persiljestuvad potatis (potatoes in parsley sauce).

Both gräslökstuvad potatis and persiljestuvad potatis go particularly well with sausages, inlagda rödbetor (pickled beetroot) and senap (mustard).

The photo above shows gräslökstuvad potatis with isterband korv, a lightly smoked sausage are from Småland in southern Sweden. They have a slightly sour taste which is nicely balanced by the creaminess of the potatoes and the sharpness of the pickled beetroot. (To read more about isterband korv click here.)

Dillstudvad potatis is the traditional accompaniment to smoked salmon and rimmad lax (fairly salty cured salmon). John Duxbury

Summary

Recipe summary for stuvad potatis

Tips

• If choosing potatoes especially for this dish, pick a waxy variety.
• The proportion of cream and milk can be varied. The classic method uses all milk, but I prefer a 50:50 mixture of milk and cream, as given below.
Stuvad potatis can be reheated successfully if you have any leftovers or if you need to prepare the dish in advance.

Ingredients

2 tbsp   butter
2 tbsp   flour
250 ml (1 cup) milk
250 ml (1 cup) whipping cream
½ tsp   salt
    ground white pepper
    freshly ground nutmeg, optional
8-12   boiled potatoes
3 tbsp   freshly chopped dill, parsley or chives

Method

1. Gently melt the butter in a saucepan, then remove from heat and carefully whisk in the flour to make a thick paste.

2. Add the milk a bit at a time to the paste, whisking after each addition, then add the cream.

3. Return the pan to the heat, stirring until the sauce thickens and comes to the boil.

4. Simmer gently for 10 minutes, stirring regularly to prevent the bottom burning.

5. Add the salt, pepper and ground nutmeg (optional). Taste and adjust the seasoning.

6. Cut the potatoes into quarters or thick slices and add them to the sauce. Stir them carefully to ensure that they are all warmed through.

7. Add the chopped herbs just before serving and stir again.

Downloads

printer copy sb  printer version.pdf 

Phone and tablet h32  phone & tablet version.pdf

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