Recipe Archives->Vegetables->Swedish Potatoes

Janssons Frestelse (Jansson's Temptation)
Yield: 4 servings

8 to 10 large potatoes
2 medium onions
20 anchovy fillets (2 cans, 4 ounces each)
1 cup whipping cream
bread crumbs
1 to 2 tablespoons butter or margarine

Preheat oven to 425 F. Peel potatoes and onions. Slice onions thinly
and cut potatoes into thin sticks, roughly 1/4- x 1/4-inch (a food
processor can be a handy help here!). Wash the potato strips in
cold water and let them drain.  Grease a large ovenproof dish. Place
a few layers of potato strips at the bottom of the dish followed
by a layer of onion slices then a layer of anchovy. Keep layering
until all the potatoes, onions and anchovy have been used up. Finish
off with a potato layer.

Pour over half of the cream. Spread bread crumbs evenly on the
surface. If you want to, you can put a few pats of butter on the
top. Bake in the middle of the oven for about 45 minutes, until the
potatoes have become soft. Pour over the remaining cream towards
the end of the baking time. The Jansson's should now have a rich
golden brown colour.

Note: The only ingredient that may be slightly tricky to find is
the Swedish anchovies which are not as salty as the ones usually
found in North America. Try Ikea's food corner.

If you can't find Swedish anchovies, drain them, cover with milk
and leave for an hour or two.

Printable version: swedish-potatoes.txt.