When Lio is done, Dad could make this dish with them.
From: The Scandinavian Cookbook
By: Nika Standen Hazelton
Published by: The Macmillan Company
Collier-Macmillan Canada Ltd., Toronto, Ontario
Library of Congress Catalog Card Number: 65 – 12150
SWEDISH CREAMED POTATOES
From Southern Sweden, and far better than most creamed potatoes.
6 tablespoons butter
2 medium onions, sliced thin
6 cups peeled and diced raw potatoes
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 cup light cream, or more (Also known as 1/2 and 1/2; 10% milk fat)
3 tablespoons minced parsley or fresh dill
Heat 2 tablespoons of the butter in a skillet and cook onions in it until soft and golden. Transfer onions to casserole. Heat remaining butter and sauté potatoes in it until golden brown and half cooked. Transfer potatoes to casserole. Season with salt and pepper and mix thoroughly with onions. Add cream. Simmer 15 minutes. The cream should be absorbed, and the potatoes creamy. Stir occasionally and check for dryness; if necessary add more cream, a little at a time. Before serving, sprinkle with parsley or dill.
NOTE: It is impossible to give accurate amounts for cream. Different kinds of potatoes will absorb different amounts of cream, and the absorption of cream depends also on the shape of the casserole. However, the dish is very easy to make; all it needs is a little attention.