Swedish Potato, Onion, & Cream Casserole (Janssons Frestelse)

4-6
Servings
25m
Prep Time
70m
Cook Time
1h 35m
Ready In


"The Swedish name for dish translates to Jansson's temptation. After reading the ingredients, I know I am tempted!"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (416.6 g)
  • Calories 615.7
  • Total Fat - 45.3 g
  • Saturated Fat - 28.2 g
  • Cholesterol - 153.8 mg
  • Sodium - 202.7 mg
  • Total Carbohydrate - 48.4 g
  • Dietary Fiber - 7 g
  • Sugars - 6.4 g
  • Protein - 7.2 g
  • Calcium - 115.3 mg
  • Iron - 1.6 mg
  • Vitamin C - 27.1 mg
  • Thiamin - 0.2 mg

Step 1

Heat the oven to 375°.

Step 2

Slice the potatoes into 1/4 inch rounds, then cut the rounds into 1/4 inch strips.

Step 3

Heat 2 tablespoons butter in a saute pan or skillet over medium heat. Add the onions and saute the onions until wilted and translucent but not browned, about 5 to 7 minutes.

Step 4

Butter a deep casserole dish on the bottom and sides. Layer 1/3 or the potatoes evenly over the bottom of the casserole, seasoning lightly with salt and pepper. Next spread 1/2 of the onions over the potatoes, and half of the sprats (or crumbled bacon) over the onions. Spread another third of the potatoes in the dish, season lightly with salt and pepper. Spread the other half of the onions over the potatoes and the rest of the sprats (or crumbled bacon). Finish with the rest of the potatoes.

Step 5

Bring the cream to a simmer in a saucepan, then pour it evenly into the casserole dish. Sprinkle the breadcrumbs over the top of the potatoes. Dot the remaining 2 tablespoons of butter over the breadcrumbs.

Step 6

Place the casserole on a baking sheet and bake for about 1 hour, or until the potatoes are cooked through and the dish is browned and bubbling.

Tips & Variations


No special items needed.

Related

Mikekey

A little labor intensive but well worth it. I used the bacon option, as anchovies and sardines are not liked here. Cook time was perfect. Would be a good company dish.

review by:
(2 Sep 2017)