My friend Sandee is working on a cookbook featuring specialties from all the countries of Europe.  Two of her recipes work perfectly with items from the box this week.  I would use a combo of Parsley and Garlic Chives instead of the Dill.  This dish is a delicious accompaniment to a roast chicken or beef roast, serve with sauteed chard seasoned with a bit of garlic and Balsamic Vinegar.

Recipe by Sandee Curtis 

This recipe is a common dish served in Sweden.

6 medium large Potatoes

2 TB Butter

2 TB Flour

1 1/2 cups Cream

1/2 tsp Salt

1/4 tsp White Pepper

2 TB finely chopped fresh Dill


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 Bechamel 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.