recipes

Jansson’s Temptation

Ingredients

2-3 large onions
3 Tbsp unsalted butter
6 russet baking potatoes, peeled and sliced lengthways (matchsticks)
1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
1 ½ cups heavy cream
salt and pepper

Directions

In a large skillet cook the onions in 2 tsp of the butter over moderate heat, stirring occasionally, until they are golden.

Preheat oven to 400.

In a buttered 2 ½ to 3 quart shallow baking dish (13×9 worls well), layer 1/3 of the potatoes, ½ of the onions, ½ of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, ½ onions, ½ of the chopped anchovies, salt and pepper to taste and the last third of the potatoes.

Drizzle the top of the potatoes with the reserved oil from the anchovy can (about 2 tsp) and dot them with the remaining 1 Tbsp butter cut into bits.

Bake the casserole on the middle rack for 10 minutes.

Pour ¾ cup of the cream over the potatoes and bake casserole for 20 minutes more.

Pour the remaining cream over the casserole, reduce heat to 300, and abke for 30 minutes more, or until the potatoes are tender.

Great served with anything that goes with a potato side dish.  For instance, aquavit!  Skol!