Sides · Swedish · Easy

Jansson's temptation

Name: Jansson's temptation
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6 servings
Cuisine: Swedish
Ingredients: 1 kg waxy potatoes peeled; 2 yellow onions thinly sliced; 2 tbsp butter plus a little extra for the dish; 2 cans anchovy fillets, 100 g each reserve the brine; 3 dl heavy cream; 1 dl milk; 3 tbsp breadcrumbs; freshly ground black pepper

Julienne potatoes, soft onions, and anchovies are baked in cream into a creamy gratin with a crispy breadcrumb topping. The secret is to let a few spoonfuls of the anchovy brine go into the baking dish. Just as essential on the Christmas buffet as on a Friday night in November.

Smarrig Kitchen1mo

Machine-translated, original language: Svenska.

Prep 25 min Cook 55 minTotal 1 h 20 min

Method

1
Preheat the oven to 200 °C. Butter a baking dish of about 2 liters.
2
Cut the potatoes into matchstick-sized strips, by hand or with a mandoline. Do not rinse the strips; the starch helps bind the gratin.
3
Sauté the onions in the butter over medium heat for about 10 minutes without letting them brown.
4
Layer the potatoes, onions, and anchovies in the dish with potatoes at the bottom and top. Season with pepper between the layers.
5
Mix the cream and milk with 3–4 tablespoons of the anchovy brine and pour over; the liquid should almost reach the surface. Sprinkle with breadcrumbs and dot with a little butter.
6
Bake in the middle of the oven for 50–60 minutes until the potatoes are completely soft and the surface has a deep golden color. Let the gratin rest for 10 minutes before serving.

Christmas Casseroles