Ingredients
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2 - 3
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3
-
6
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1
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1 1/2
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-
-
-
-
-
-
-
-
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Directions
Jansson’s Temptation (Swedish Potato and Anchovy Casserole), I found this on another website researching Swedish recipes I love to make it and not tell people it has anchovies in it until after they rave about how good it is The anchovies melt into it to make a sauce It has such a yummy flavor! Here is a quote from the recipe: Jansson’s Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them , used to live in Stockholm, where I first had this dish It’s delicious and perfect for a winter’s lunch or supper I serve it with a simple green salad Never used Swedish anchovies, only the Italian ones Absolutely gorgeous The Saltiness and oil of the anchovies provide the lovely flavour where they just melt into the potatoes and cream Yum, Perfect recipe! I’ve spent many holidays with Swedish friends and decided to make this tonight for a holiday potluck They came out exactly how I remember Cheers!
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Steps
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1
Done
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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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2
Done
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Preheat Oven to 400. |
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3
Done
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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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4
Done
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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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5
Done
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Bake the Casserole on the Middle Rack For 10 Minutes. |
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6
Done
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Pour 3/4 Cup of the Cream Over the Potatoes and Bake the Casserole For 20 Minutes More. |
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7
Done
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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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8
Done
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Great Served With Anything That Goes Well With a Potato Side Dish. |
