Creamy Herb-Infused Potato Stew
Experience the rich, comforting flavors of Scandinavian cuisine with this creamy potato stew. Originating from the renowned cookbook 'Scandinavian Feasts' by Beatrice Ojakangas, this dish is a cherished favorite across the various regions of Scandinavia. Each area has its own unique twist—such as the addition of sautéed onions in Southern Sweden—allowing for endless customization. Whether served as a hearty side or a main dish, this creamy, herb-infused stew is perfect for family gatherings or cozy dinners, sure to warm the heart and delight the palate.
4
Servings
N/A
Calories
5
Ingredients
Ingredients
small potatoes
10 (peeled and diced into 1/2" cubes)
butter
2 tablespoons (unsalted)
half-and-half cream
1 1/2 cups (room temperature)
salt
1 1/2 teaspoons (to taste)
fresh herbs (e.g., dill, parsley, chives)
1/2 cup (finely chopped)
Instructions
1
Begin by peeling and dicing the potatoes into 1/2" cubes for even cooking.
2
In a heavy skillet, melt the butter over medium heat until it starts to foam.
3
Add the diced potatoes to the skillet, sautéing them for 5-7 minutes, or until they become slightly translucent, stirring occasionally.
4
Once the potatoes are ready, pour the half-and-half cream over them and sprinkle with salt. Stir to combine all ingredients evenly.
5
Reduce the heat to low, cover the skillet with a lid, and let it simmer gently for about 20 minutes, or until the potatoes are tender and creamy, stirring occasionally to prevent sticking.
6
After cooking, remove the skillet from heat and stir in the freshly chopped herbs to infuse the dish with vibrant flavors.
7
Serve immediately while hot, garnished with additional herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Herb-Infused Potato Stew?
It is a rich, comforting Scandinavian dish featuring diced potatoes simmered in half-and-half and finished with fresh herbs.
What is the origin of this recipe?
The recipe originates from the cookbook 'Scandinavian Feasts' by Beatrice Ojakangas and is a cherished favorite across Scandinavia.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What type of potatoes should I use?
The recipe calls for 10 small potatoes, which should be peeled and diced into 1/2-inch cubes.
What size should I cut the potatoes?
Potatoes should be diced into 1/2-inch cubes to ensure even cooking throughout the process.
What kind of butter is recommended?
The recipe suggests using 2 tablespoons of unsalted butter.
Does the cream need to be at a specific temperature?
Yes, the half-and-half cream should be at room temperature before being added to the skillet.
Which fresh herbs are best for this stew?
A combination of dill, parsley, and chives is highly recommended for an authentic flavor.
How long do I sauté the potatoes before adding the cream?
Sauté the diced potatoes in butter for 5 to 7 minutes until they become slightly translucent.
How long should the stew simmer?
Once the cream is added, cover the skillet and let it simmer gently for about 20 minutes.
Is this recipe vegetarian?
Yes, this potato stew is a vegetarian-friendly dish.
Can I add onions to this recipe?
Yes, a popular variation from Southern Sweden includes adding sautéed onions to the stew.
When should I add the fresh herbs?
The fresh herbs should be stirred in after removing the skillet from the heat to preserve their vibrant flavor.
How much salt is required?
The recipe calls for 1 1/2 teaspoons of salt, but you can adjust this to your personal taste.
What equipment do I need to cook this?
You will need a heavy skillet with a lid to properly sauté and simmer the stew.
How do I prevent the potatoes from sticking to the pan?
Stir the mixture occasionally while it is simmering to prevent the potatoes and cream from sticking.
Can this be served as a main dish?
Absolutely, it can be served as a hearty main dish or as a comforting side.
How much liquid is used in this recipe?
The recipe uses 1 1/2 cups of half-and-half cream.
How do I know when the potatoes are done?
The potatoes are done when they are tender and the sauce has reached a creamy consistency.
What is the first step of the recipe?
The first step is to peel and dice the 10 small potatoes into 1/2-inch cubes.
Can I use dried herbs instead of fresh?
While fresh herbs are recommended for the best flavor infusion, you can use dried herbs in smaller quantities if necessary.
Should the butter be melted over high heat?
No, the butter should be melted over medium heat until it starts to foam before adding the potatoes.
Is this a traditional Scandinavian dish?
Yes, it is a traditional dish with many regional variations found throughout Scandinavia.
How should the stew be served?
It should be served immediately while hot, garnished with extra fresh herbs if desired.
How much fresh herb mix is needed?
You will need 1/2 cup of finely chopped fresh herbs.
What temperature should the heat be during simmering?
The heat should be reduced to low once the cream is added to allow for a gentle simmer.
Can I use heavy cream instead of half-and-half?
You can use heavy cream for a richer result, though the recipe specifically calls for half-and-half.
Are there specific regional twists for this dish?
Yes, for example, Southern Sweden often adds sautéed onions to their version of the stew.
Is this recipe suitable for cozy family dinners?
Yes, its creamy texture and heartiness make it perfect for cozy dinners and family gatherings.
What is the preparation for the fresh herbs?
The herbs should be finely chopped before being added to the stew.