Jansson's Temptation Recipe - Cooking Index
Jansson's Temptation Recipe - Cooking Index
This is a bit unusual, to say the least. Though I am half Norwegian, I never heard of this dish until it was served to me by my dear Swedish friend Joanne Klein. Now I long for the stuff.
Cuisine: Swedish| 2 1/4 lbs | 1021g / 36oz | Russet potatoes |
| 1 1/4 cups | 296ml | Heavy cream |
| 10 1/2 oz | 298g | Swedish sweet pickled anchovy fillets - see * Note |
| 2 oz | 56g | Yellow onions - thinly sliced (medium) |
| 5 tablespoons | 75ml | Butter |
| 1 tablespoon | 15ml | Salt |
| Freshly-ground black pepper - to taste |
* Note: Can be found in any Scandinavian market.
Peel the potatoes and cut into julienne strips about 2-inches by 1/4-inch. Place potatoes in a bowl of water along with the salt.
Drain the anchovy fillets and reserve the juice. Chop anchovies coarsely and set aside.
Melt 2 tablespoons of the butter and saute the onion slices for a few minutes.
Melt 1 tablespoon of the remaining butter in an 8- by 8-inch glass baking dish; grease the bottom and the sides.
Drain the julienned potatoes very well.
Place one-third of the drained potatoes in the bottom of the buttered baking dish. Top with half the sauteed onions, half the chopped anchovies and black pepper to taste. Top with another third of the potatoes, the remaining onion, anchovies and more black pepper. Add the remaining potatoes. Pour the cream and reserved anchovy juice over all and add more black pepper. Melt the remaining 2 tablespoons of butter and drizzle on.
Bake in a preheated 375-degree oven for 1 hour.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 08-14-1991 issue - The Springfield Union-News
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