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Jansson's Temptation
A well-known Swedish dish
Ingredients
| 3 large | onions, very large actually |
| 100 g | anchovies, in oil |
| 900 g | waxy potatoes |
| 300 ml | cream |
| 4 tbsp | butter |
| 3 tbsp | home made breadcrumbs |
| freshly ground black pepper |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Pre-heat the oven to 425°F/220°C/gas mark 7.
Peel, halve and slice the onions very, very thinly: this is important. Drain the anchovies and split lengthways, if using Swedish anchovies, retain the juice to add to the cream,
Use half the butter to butter liberally a large gratin dish or deep casserole.
Peel the potatoes and grate them (they are not rinsed; the starch adds texture and holds the dish together), working quickly because they will discolour. Depending on the dish you are using, make one or two layers beginning with potato, followed by a lattice of anchovy, onions and potatoes. Season each layer lightly with black pepper. When you have finished press the mixture down firmly and smooth the surface.
Heat the cream or cream and milk, adding the liquid from the can if using Swedish anchovies, and when it has reached boiling point pour over the dish: the potatoes should be glimpsed, not smothered.
Season again with black pepper, sprinkle over the breadcrumbs dot with the remaining butter and bake for 30 minutes. Lower the heat to 400°F/200°C/gas mark 6 and cook for another 30 minutes. Serve with a green salad.
Leftovers are good cold and are excellent for a packed lunch or autumn picnic.
Peel, halve and slice the onions very, very thinly: this is important. Drain the anchovies and split lengthways, if using Swedish anchovies, retain the juice to add to the cream,
Use half the butter to butter liberally a large gratin dish or deep casserole.
Peel the potatoes and grate them (they are not rinsed; the starch adds texture and holds the dish together), working quickly because they will discolour. Depending on the dish you are using, make one or two layers beginning with potato, followed by a lattice of anchovy, onions and potatoes. Season each layer lightly with black pepper. When you have finished press the mixture down firmly and smooth the surface.
Heat the cream or cream and milk, adding the liquid from the can if using Swedish anchovies, and when it has reached boiling point pour over the dish: the potatoes should be glimpsed, not smothered.
Season again with black pepper, sprinkle over the breadcrumbs dot with the remaining butter and bake for 30 minutes. Lower the heat to 400°F/200°C/gas mark 6 and cook for another 30 minutes. Serve with a green salad.
Leftovers are good cold and are excellent for a packed lunch or autumn picnic.
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Comments by other users
I like this dish! Made it with sliced potatoes and added some leek (holiday and just 1 onion left in the basket). Delicious!
Regards,
Heidi
Regards,
Heidi
Hello Heidi,
I am glad you enjoyed this - I make it every so often and always enjoy it. It goes well with grilled white fish as well!
Best wishes,
A.
I am glad you enjoyed this - I make it every so often and always enjoy it. It goes well with grilled white fish as well!
Best wishes,
A.
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Heidi
02/11/2012 11:03 o'clock