Last night I made a recipe I saw over at Schoonover Farm Blog. It was for Swedish Dill Potatoes. We've never had anything like it and it sounded fun and interesting. Plus, a good way to use up the potatoes we have in the kitchen now that volunteer plants are all over the garden. It seems like I always miss a full dozen potatoes when I dig them up which works out - It's like having perennial potatoes! I added meatballs and some mushrooms to make it a full dinner.
It was unbelievably good. My husband, while we were all having seconds, said "Wow, thank you for making such an incredible dinner". I told him to thank the lovely folks at Schoonover Farm. The only thing we'd do differently next time was to make sure we had some crusty bread on hand to soak up the Bechamel sauce. Bechamel is basically butter suspended in whole milk. It's as indulgent as it sounds.
Now I can't wait for a cold rainy day to make the Swedish Kalops too.