Jansson's Temptation (Swedish Potato and Anchovy Casserole)
Created by Engrossed on May 17, 2013
- Servings: 9
- Prep Time: 25m
- Cook Time: 60m
- Recipe #9608
Ingredients
- 2 to 3 large onions, sliced
- 3 tablespoons unsalted butter
- 6 potatoes (russet baking potatoes, peeled and sliced thin lengthwise)
- 1 can (2 ounce) anchovy fillets, drained, reserving the oil and chopped
- 1 to 2 tablespoons fresh minced garlic (optional)
- 1 1/2 cups heavy cream
- Salt and pepper
How to Make
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Step 1: In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
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Step 2: Preheat oven to 400.
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Step 3: Mix chopped anchovies with garlic, if using.
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Step 4: In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
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Step 5: Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
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Step 6: Bake the casserole on the middle rack for 10 minutes.
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Step 7: Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
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Step 8: Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
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Step 9: Great served with anything that goes well with a potato side dish.