Jansson's Temptation

By norsegal8

You will always find Jansson's Temptation on the smorgasbord in Sweden, and it is often served as a luncheon or midnight dish. It's popularity has spread to Norway and Finland as well.
To get the right flavor in this dish, you must use Swedish anchovies, which are cured in a slightly sweet brine and are not as salty as common anchovies. You can find them in Scandinavian specialty stores in jars and flat tins, but buy the fillets rather than the whole little fish, or you will have to clean and fillet them yourself. If you cannot find Swedish anchovies, substitute a package of lightly smoked salmon or lox, but of course, it will not be the same.

Ingredients

• 6 medium-sized (about 1 pound) potatoes
• 2 large yellow onions
• 1 (4 1/2-ounce) tin Swedish anchovy fillets (14 to 16 fillets)
• 1 to 1 1/2 cups heavy whipping cream
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter, melted

Details

Servings 6

Preparation

Step 1

Preheat the oven to 425 degrees. Butter a 2-quart shallow baking dish.

Peel, rinse and cut the potaotes into thin strips that are no thicker than 1/4-inch. Peel the onions and discard the ends. Cut the onion in two, lengthwise. With the cut side face down, slice the onions lengthwise into 1/4-inch strips.

Spread the onions and anchovies into the prepared dish. Cover with the potato strips. Add just enough cream to cover the potatoes. Mix together the bread crumbs and melted butter, then sprinkle over the potato mixture. Bake for 45 to 50 minutes, until the potatoes are tender and the top is browned.