CREAMED POTATOES
These melt-in-your-mouth potatoes, in a mild creamy sauce, complement any meat entree, and they're a pleasant change from mashed or baked. -Susan Ormond, Jamestown, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes and place in a large serving bowl. Add cream sauce; toss gently to coat. Sprinkle with paprika and parsley.
Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 495mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 6g protein.
SWEDISH HASSELBACK POTATOES
Easy recipe for Swedish Hasselback Potatoes. These potatoes are very popular in the Nordic kitchen and is a great side dish for a lot of different food.
Provided by NordicFoodLiving.com
Categories Side Dish
Time 1h15m
Number Of Ingredients 6
Steps:
- In a sauce pan; melt the butter at low heat.
- When the butter is melted; chop the herbs and garlic and add it to the butter. Let it cook/sit for about 5-10 minutes on very little heat.
- Clean and peel the potatoes.
- At the bottom side of the potatoes make a small horizontal cut. This will make sure the potatoes sits stable on the oven plate.
- On the opposite side; make deep cuts side-by-side into the potatoes. The cuts should be about 2/3 into the potatoes and about 2 mm apart.
- On a parchment paper covered oven plate; place the potatoes side-by-side with the grooves upwards.
- Brush the potatoes with the butter and herb mixture.
- Bake the potatoes for about 60 minutes at 200 C (400 F). The cooking time is depended on the size of the potatoes. The potatoes are done when you can easily stick a fork into them. During the cooking brush the potatoes 2-3 times extra with the herb mixture.
SWEDISH CREAMED POTATOES WITH DILL
From Scandinavianfood.about.com. An option is to sprinkle in 1/4 cup crisply fried bacon and serve in lieu of baked potatoes with steak or fish.
Provided by Dr. Jenny
Categories Potato
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Boil whole, unpeeled potatoes in unsalted water until fork-tender. Remove and allow to sit until cool enough to touch. Peel potatoes, then chop into 1" dice.
- In a saucepan over medium-high heat, stir together butter and flour to make a light roux, but do not allow to darken. Add cream, salt, and pepper and whisk steadily until incorporated and thickened into a cream sauce, about 5 minutes. Stir in potatoes, turn heat to medium-low, and allow potatoes to stew just until warmed. Garnish with chopped dill and serve.
Nutrition Facts : Calories 458.7, Fat 27, SaturatedFat 16.9, Cholesterol 91.8, Sodium 313, Carbohydrate 49.3, Fiber 5.7, Sugar 2.1, Protein 7.1
SWEDISH POTATOES
These are rich and satisfying. They can be a little oily, so plan to eat only a small portion if you are watching what you eat. If you don't want to use dairy products or to make this vegan, try Recipe #154613.
Provided by KookieMomster
Categories Potato
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in pan at medium/high heat.
- Add onion, garlic, nutmeg, paprika, and half of the dill.
- Wash potatoes and cut into bite sized, uniform pieces.
- Stir butter and add potatoes and salt, stir to coat with butter.
- Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer. Stir occasionally; turn off heat when potatoes are fork tender.
- Mix remaining dill with sour cream and milk, blend well and add lemon juice.
- Spoon potatoes into a serving dish with a slotted spoon to remove excess butter.
- Serve sour cream sauce with potatoes or pour over them and blend, depending on your tastes.
Nutrition Facts : Calories 128.6, Fat 9, SaturatedFat 5.6, Cholesterol 21.7, Sodium 303.8, Carbohydrate 11, Fiber 1.7, Sugar 1.2, Protein 1.7
JANSSONS FRESTELSE (JANSSON'S TEMPTATION) - SWEDISH POTATO CASSEROLE
This classic potato casserole, coming from Sweden, is not your ordinary casserole. It features Swedish anchovies (sprats)!
Provided by CookingTheGlobe
Time 1h
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 °F (225°C).
- Remove the sprats from the tin, reserving the liquid. Mix this liquid with the heavy cream.
- Grease a large baking dish. Place a layer of the onions on the bottom. Follow with a layer of the sprats. Finish with a layer of the potatoes. Pour the cream and sprat liquid mixture over the top. Sprinkle with breadcrumbs or panko. Finally, arrange the butter pieces on top.
- Bake for 40 minutes. Enjoy!
Nutrition Facts : Calories 428 kcal, ServingSize 1 serving
SWEDISH POTATOES
From the "Scandinavian and American Recipes" cookbook, which contains recipes submitted by parents and friends of the Svenskarnas Dag Girls Choir. To prepare ahead, peel and slice potatoes, then put in water in the refrigerator.
Provided by BeccaB3c
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Butter 2 quart casserole, combine potatoes, salt, pepper, onion, egg and 3 ounces Gruyere cheese.
- Heat milk and cream to boiling in saucepan, combine with potato mixture.
- Place in casserole, sprinkle with remaining cheese and dot with butter.
- Bake 1 hour.
- If top not browned, broil until lightly brown.
Nutrition Facts : Calories 444.7, Fat 30.5, SaturatedFat 18.5, Cholesterol 136.5, Sodium 560.1, Carbohydrate 31.2, Fiber 2.6, Sugar 1.6, Protein 12.9
JANSSONS FRESTELSE (SWEDISH POTATO CASSEROLE)
Also known as Jansson's Temptation, Janssons Frestelse is an irresistible Swedish potato and fish gratin that is so simple and easy to make but so flavorful. Uses just 5 ingredients, plus salt and pepper!
Provided by Isabel Laessig
Categories Main or side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350°F. Peel and thinly slice onions. Sauté them gently in a pan with butter just until they are soft.
- Drain your anchovies and grease the bottom and sides of a baking dish (or dishes) with the oil you drain.Peel potatoes and cut into strips. This is easy to do with a mandoline.
- Line your baking dish(es) with 1/3 of the sliced potatoes. Then, add half of the sauteed onions and half of the drained anchovies.
- Finally, top with another 1/3 of sliced potatoes and the remaining onions and anchovies.
- Finish with the remaining potatoes. Sprinkle with salt and pepper, then top with cream, slices of butter, and bread crumbs.
- Bake for 45 minutes for smaller dishes and about 1 hour for a larger dish, or until the potatoes are tender. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 684 kcal, Carbohydrate 48 g, Protein 11 g, Fat 51 g, SaturatedFat 31 g, Cholesterol 173 mg, Sodium 348 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
SWEDISH CREAMED POTATOES FROM SKANE (SKANSK POTATIS)
Swedish potatoes from a cookbook from my Swedish neighbor, Millie. These are awesome but a heart attack waiting to happen! LOL. In order to have bacon drippings I sometimes fry the bacon crisp and then crumble it over the top of the potatoes as we like the extra crunch on top of the creamy potatoes.
Provided by LAURIE
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion in 2 tbs bacon fat until soft and a medium frying pan.
- Remove from pan and set aside.
- Add remaining bacon fat and potatoes.
- Fry until golden brown on the outside.
- Stir in the onions.
- Add milk and cook a couple of minutes. Look to see how much of the liquid is absorbed before adding the cream as you want enough to slightly cover the potatoes and enough to cook them.
- Sprinkle with salt and pepper.
- Stir until blended.
- Cover pan.
- Cook very slowly, low heat until potatoes are soft, about 15 minutes This will depend on how large your potato cubes are.
- Pour into serving dish and sprinkle with parsley.
Nutrition Facts : Calories 374.6, Fat 23.9, SaturatedFat 11.9, Cholesterol 50.5, Sodium 950.5, Carbohydrate 34.6, Fiber 3.9, Sugar 2.9, Protein 6.7
SWEDISH CREAMED POTATOES
I cook this whenever I do my Christmas Ham with Prunes and Red Cabbage recipes. The three work wonderfully together. Its taken from Scandinavian Holiday Recipes. I have copied the recipe directly but I've never added the herbs or leeks (I always seem to forget) and I must warn you that every time I do this the potatoes take ages (an hour or so!) to cook, maybe its me doing something wrong. The saving grace is that if you do do it to accompany the ham and cabbage, both of those recipes are very forgiving timewise ; ie the ham can be turned down and then rested and the red cabbage can simmer away quite happily just being stirred occasionally.
Provided by Lou van
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a large pan and saute the potatoes.
- Add cream and salt, stir.
- Cook, covered, over a low heat for about 15 - 20 minutes. (Please note word of warning above). Stir occasionally as the cream can catch on the pan.
- Add herbs or leeks if using.
- Serve.
Nutrition Facts : Calories 579.2, Fat 16.7, SaturatedFat 10.3, Cholesterol 48.8, Sodium 982.6, Carbohydrate 97, Fiber 11.7, Sugar 4.3, Protein 13.5
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Reviews 2Servings 6Cuisine SwedishTotal Time 20 mins
- Wash and halve potatoes and boil them in water for 10-15 minutes, until easily pierced with a fork but not falling apart.
- Using the same pot, melt butter over low heat. Whisk in the flour to form a roux (it will look like paste) and then slowly pour in the half & half, whisking all the while.
- Bring the heat up to medium-high and continue to whisk, cooking the sauce until it has thickened and coats the back of a spoon. Add salt and pepper to taste.
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