Jansson's Temptation

Janssons frestelse

Ingredients8

• waxy potatoes1 kg
• yellow onions2
• Swedish anchovy fillets in brine125 g
• anchovy brine3 tbsp
• heavy cream300 ml
• butter2 tbsp
• breadcrumbs2 tbsp
• white pepper1 pinch

Method

1. Heat the oven to 200°C. Peel the potatoes and cut them into thin matchsticks. Slice the onions thinly.
2. Butter a baking dish. Soften the onions in a little butter until translucent, without browning them.
3. Layer half the potatoes, then the onions and anchovy fillets, and finish with the remaining potatoes. Season lightly with white pepper.
4. Pour the anchovy brine and cream over the potatoes so they are almost covered. Dot with butter and sprinkle with breadcrumbs.
5. Bake for about 45–55 minutes until the potatoes are tender and the top is golden brown. Rest a few minutes before serving.