Did you know that the first potatoes in Sweden was around 1655? Potatoes were documented at Olof Rudbeck’s botanical garden in Uppsala, Sweden.
Recently, I went to a Midsummer celebration. We danced around the Maypole (majstång or midsommarstång) and had traditional dishes such as 4 kinds of herring!! Which made me so happy to have 4 kinds of herring. I just love herring! 🎈 🎉
It made me think to make the Swedish Dill Potatoe salad side dish. It is perfect timing as I have so much dill, parsley and chives in my garden right now. 😀 This dish goes with any summer dish such as grilled chicken, fish and even hotdogs.
Below is my recipe to mkae the Swedish Dill Potatoe Salad
- 1 pound freshly boiled potatoes, cut into inch wide pieces
- 1/2 tablespoon freshly ground white pepper
- 3 heaping tablespoons chopped dill, parsley and/or chives
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 1 1/3 cups whole milk or half milk/half cream
- salt & pepper to taste
- Melt 1 tablespoon of butter in a saucepan over medium heat
- Add the flour & combine.
- Add cream or milk and whisk together.
- Bring to boil and let it boil for 2-3 minutes until the sauce thickens.
- Cut potatoes into inch wide pieces.
- Add salt and pepper to taste.
- Add the pre-cooked potatoes and heat through.
- Add half of the herbs.
Serve with either grilled chicken, steak or fish. In Denmark, we typically have potatoe salad with hotdogs which is what I had with this recipe recently. 🍽️
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- 3 large Idaho Potatoes (approx. 1 1/2 lb), sliced
- 1 large onion, chopped
- 2 pieces garlic, crushed
- 1 cup mozzarella cheese
- 1/2 lb bacon, chopped and fried
- 1 tsp salt
- 1/2 tsp pepper
- chopped chives
- dash of nutmeg
Butter the inside of the baking pan and layer sliced potatoes with chopped onions and cheese in the pan. Mix garlic in cream with salt, pepper, nutmeg and chives. Pour it over the potato mixture and sprinkle with cheese.
Cover the pan with foil and bake in the oven at 375F for approx. 45 min. Remove it from the oven and sprinkle with cheese before you return it to the oven for approx. 15 min at 400F.
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Karen Grete and Heidi
We are getting ready for Easter Brunch. These individual potato stacks make an impressive presentation but are quite simple to prepare. So these potato stacks are going to be front and center. This goes great with a roast, a ham or a steak.
So let’s put the mandolin to good use!
- Makes about 9 potato stacks
- 4 potatoes
- 1 tablespoon parmesan (or any cheese you like)
- 1/2 tablespoon of melted butter
- salt and freshly ground black pepper
- 1 fresh garlic, smashed or 1 teaspoon of garlic powder
- chopped chives (or any herbs you enjoy)
- crumbled bacon
- Buy potatoes that are in equal size and dimension to the muffin pan.
- Preheat the oven to 375°F (190C).
- Butter muffin pan or muffin cups and set aside.
- Cut the 4 potatoes into thin slices with either a knife or madoline slicer.
- Place thinly sliced potatoes into a medium-large bowl. Add melted butter, parmesan cheese, garlic, salt and pepper. We enjoy fresh garlic but you can use garlic powder too. Toss potato slices in the bowl to coat evenly.
- Layer the potato slices into stacks and place into the prepared muffin pan.
- Bake until the edges and tops are golden brown and the centers are tender. It took us about 55 minutes to bake the potato stacks.
- While the potato stacks are baking in the oven, prepare the crumbled bacon
- When ready, remove the muffin pan from the oven and let the potato stacks rest for 5 minutes
- Carefully remove the potato stacks with a small offset spatula and onto a plate
- Garnish with additional parmesan cheese, crumbled bacon, chives. Add freshly ground pepper and salt to taste.
- Serve immediately
Whether you’re hosting a fun event such as brunch, an OSCAR party or even a football party with your friends and family this easy recipe will make your menu a hit.
Please see our video to check out how Karen Grete prepares the Potato Cake
♥ Ingredients ♥
- 4 large potatoes, peeled and sliced
- To sprinkle between the potato layers:
- 1 chopped onion
- 1 clove garlic
- 4 tbsp. butter
- Shredded cheese
- 1 tablespoon of oil for the pan
- Add potatoes, peeled and sliced, chopped onion and garlic
- Bake covered with foil in oven for approx. 45 min at 425F
- To sprinkle before serving: cheese, chives and/or crumbled bacon
Pork tenderloin is a popular cut of pork, and it is with a good reason. The meat is both tender and lean. You can cut it into steaks or make a roast or grill the whole tenderloin in a pan or in the oven.
Traditionally, pork tenderloin is cut into steaks and served with fried onions, cream sauce, mushrooms and potatoes. Below is a recipe that is a classic Danish dish with a different spin on a pork tenderloin dinner. The Pork Tenderloin is cut into steaks, and served with a delicious onion, leek, and mushroom cream gravy.
See Karen Grete prepares this delicious
pork dinner on our YouTube channel.
- 1 pork tenderloin
- 1 large onion, sliced
- 1 leek, sliced
- 1 pound mushrooms, sliced
- 1/2 lb oyster mushroom – optional
- 1-2 tbsp butter
- Salt and pepper
- 1 tsp. mustard -optional
- 1/2 cup heavy cream
- 1/2 cup beef or chicken stock
- Serve with rice or cooked or mashed potatoes
- Sprinkle with chopped parsley
- Peal the potatoes and boil them till tender.
- Chop parsley finely.
- Remove fat and tendons from the pork tenderloin, and cut in into approx. 1 inch thick slices.
- Peel and chop the onion.
- Slice the leek.
- Clean the mushrooms and cut them in quarters.
- Fry onions and leek in the butter for a couple of minutes before you add the mushrooms. Remove everything from the pan, and fry the pork tenderloin steaks. Sprinkle the pork with salt, pepper and paprika. Return the onion, leek and mushroom mixture to the pan, and finally add the beef bouillon cube and the heavy cream. Optional add mustard.
- Do not overcook the tenderloin, or it will dry out. It should only be cooked till all the pink is gone.
- Let the meat sit in the mixture for several minutes to warm up again before you serve it.
We hope you enjoy this delicious dinner. Let us know what you think in the comment section if you try this recipe. As well a couple of other ways to serve the pork tenderloin steak is with fried onions on rye bread as an open-faced sandwich.
We served this pork tenderloin dinner on a Royal Copenhagen dinner plate. The pattern is Blue Flower Curve.
We have a large selection of open-faced sandwiches and pork recipes. We plan to post the pork tenderloin open-faced sandwich in the future. As well we plan to post a stuffed pork tenderloin too. Be sure to check out our selection of smørrebrød and pork recipes to see the variety of possibilities.
See our additional Scandinavian recipes recipes including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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We have had a few months of really cold and snowy winter. During the cold weekends, I make this hearty bowl of potato leek soup on a regular basis. My family loves this recipe as it is comfort food for them. The bacon and parsley gives the soup an extra touch of deliciousness. It might take a little effort to make this hearty soup but it is worth it. When this soup is done, wow!
1 lb potatoes
1 can of chicken stock
2 cloves of garlic
1/2 cup heavy cream
3 pieces of fried bacon
parsley and/or chives
salt and pepper
See Karen Grete preparing Potato Leek Soup
in our YouTube video
- Fry the bacon.
- Peel and slice the potatoes and cook them in the chicken stock.
- Peel and slice the garlic.
- Slice the leeks and fry them in the bacon fat.
- Mash the potatoes in the chicken stock and add it to the garlic/ leeks mixture. Cook till soft and tender.
- Add the cream, salt and pepper.
- Serve the warm soup immediately. I recommend to sprinkle with bacon, chives and/or parsley.
- I usually serve the soup with either rolls or Danish rye bread too.
You can’t go wrong and the compliments will be forthcoming especially during the cold winter months. Enjoy!
A very traditional Danish dinner dish! Millionbøf is easy to make for small meals or for a family get together. Most adults as well as children like it. My family usually eat every drop of this dish and usually ask for seconds.
Below we prepare millionbøf with mashed potatoes and a side of spinach and red beets. However, try millionbøf with either mashed potatoes or even spaghetti. Both taste great with
- 1 large or 2 medium onions
- 1 lb of ground beef
- 3 tblsp flour
- oil for frying
- 1-2 cups of water
- 3 tblsp flour
- 1 bouillon cube
- 2-3 bayleafs
- 2 tsp salt (to taste)
- 1 tsp pepper
- 1 tblsp tomato pure, optional
See Karen Grete preparing
Millionbøf in our YouTube video
Chop the onions coarsely and fry them in oil. When they begin to brown add the ground beef and brown it well. It is important to brown the onions and meat well.
Add the bouillon cube, salt, pepper and bayleaves.
Mix the flour with the water and add it to the meat. Keep stirring and make sure there are no lumps. (optional add tomato pure)
Let the dish simmer for approx. ½ hour.
Serve the million beef with boiled or mashed potatoes, red beets and your choice of vegetable.
Boil the potatoes until tender in water without salt. Drain off the water and place the pot on the stove until the potatoes are steamed dry. Mash the potatoes and stir in the milk, so you get soft mashed potatoes. Add butter, salt and pepper according to taste.
Here we have spinach as a side dish but you can have any side vegetable such as peas. Also we are serving red beets with our millionbøf dinner. Red beets is very typical to have for either a Danish lunch or dinner and it tastes great with millionbøf.
Here we serve Million Beef with Mashed Potatoes on a Royal Copenhagen plate. The pattern we selected for this dish was the Blue Flower Curve.