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Tuesday, 2 June 2015

New Potatoes in a Heavenly, Creamy Dill Sauce

Can Be Made Gluten Free**!

Without a doubt this is the tastiest creamed potato dish you will ever make. The onion/dill sauce added to the steamed potatoes is a perfect match and should really be shared with your friends and family.  Enjoy!

By: Miriam Borys

Servings: 8


1 tsp salt

28 red & yellow new potatoes 
start your meal prep by preparing the new potatoes for steaming or boiling until half cooked only. These potatoes will finish the cooking in the oven.

1 cooking onion 
1 tbsp. coconut oil

2 cups milk
2 tbsp. flour (or potato starch or gluten free flour** works well)
3 tbsp.  butter
2 tbsp. fresh dill (1 tbsp. dry dill)
2 tbsp. fresh chives if available
1/2 tsp salt 
1/2 tsp. pepper

Wash new potatoes and remove any nasty bits.
Cut the larger, new potatoes in half so that all the potatoes cook at the same rate. Peeling is not necessary; the skin of the new potatoes adds to the nutrition and to the taste of this side dish.
Steam new potatoes for approximately 20 minutes (or cook in boiling water) until half cooked but no more. If you fully cook the potatoes at this stage your potatoes will be mushy and way too soft when served. Test for doneness by inserting a sharp knife into the center of a small potato half and if the knife goes half the way in it is time to turn off your potatoes and drain them well. Pour potatoes into another container to remove them from the hot pot and to stop the cooking.

But in the meantime start the béchamel sauce (white sauce).
Dice a large onion into very small chunks (see photo below). Add 1 tbsp coconut oil into pre heated medium sized sauce pot.  Add onions and sauté on a medium heat until onions are transparent but not brown. Continue with this pot to make a basic white sauce. Add flour to sauteed onions. Allow to cook for a few seconds until bubbling. Add milk slowly while whisking and continue to cook on medium low heat until sauce slightly thickens. Add salt and pepper to this sauce. 
This sauce can be made a day ahead if necessary but store in fridge until needed. 
Please click on the link below for a step-by-step video on how to make a basic Béchamel Sauce (white sauce).

Continue to heat béchamel sauce on low heat while potatoes are steaming.
Add steamed potatoes to the greased casserole dish when well drained.  Sprinkle potatoes with salt and pepper if desired.
To remove unwanted lumps from the white sauce pour béchamel sauce through a wire mesh stainer into another bowl. Add the fresh dill and chopped chives to strained sauce. Pour dill sauce over steamed potatoes. Cover casserole dish with a lid or tin foil.
Cook in a preheated oven at 350° (175°C) for 30-40 minutes until  potatoes are complete soft. Serve hot.
These un-traditional scalloped potatoes go very well with baked ham and steamed green vegetables.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

strain the sauce to remove any unwanted lumps 

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