Jansson’s Temptation Potatoes

By tunes

No one knows how this Swedish dish got its name but it is very tempting. The anchovies give an exciting taste to the potatoes and people do not usually know what it is. The potatoes are cut in matchsticks, not slices.

Ingredients

• 1/4 cup (50 mL) unsalted butter
• 1 large onion, sliced, about 2 cups (500 mL)
• 5 to 6 medium Yukon Gold potatoes, peeled,
• 2 about 2 lbs (1 kg)
• 12 anchovy fillets, (reserve oil)
• Salt and freshly ground pepper
• 2 tbsp (25 mL) anchovy oil
• 1 cup (250 mL) milk
• 1/2 cup (125 mL) whipping cream

Preparation

Step 1

Preheat oven to 375°F (190°C).

2. Butter an 8-cup (2-L) ovenproof dish well.

3. Heat 2 tbsp (25 mL) butter in a skillet over medium heat. Add onion and sauté for 4 minutes or until onion is softened slightly but not browned.

4. Cut potatoes into French-fry-sized batons. Do not soak or wash after cutting.

5. Layer a third of potatoes in prepared dish. Top with half the onions and half the anchovies and season lightly with salt and pepper, Repeat layers, finishing with last third of potatoes. Bake for 10 minutes.

6. Combine anchovy oil, milk and cream and pour over potatoes. Dot with remaining 2 tbsp (25 mL) butter. Bake another 55 minutes or until top is golden brown and potatoes are cooked through.


Serves 6