This recipe serves 4 ( but I only did 2 portions).
Boil the potatoes.
Chop the dill.
Melt the butter.
Add wheat flour.
Mix flour and melted butter. Whisk while adding the milk.
Boil for a few minutes. Add more salt and or white pepper if needed.
When the potatoes are cooked, let them rest a while and chop them up in quarters.
Gently add the potatoes to the bechamel sauce.
Also add the dill. Gently stir.
Serve with cold-smoked ( or plain smoked) salmon or Swedish Isterband (a kind of sausage).
- 16.0 Potatoes
- 2.0Tbsp Butter
- 2.0Tbsp Wheat flour
- 400.0ml Milk
- 1.0pch White pepper
- 1.0pch Salt
- 100.0ml Dill