Jansson's Temptation Recipe - Jansson's temptation is a traditional Swedish casserole, basically a potato gratin, topped with crispy breadcrumbs, soft on the in and enlivened with little pickled sprats to include a nearly undefinable sweet saltiness to the meal.
In Sweden and Finland alike, "Jansson's temptation" is a popular late night meal, a salted treat that can be served for close friends and guests after a night out. Janssons Temptation is worthy of to be consumed all through the winter season, served as it without any complement, or together with a few of excellent barbecued bangers.
How to Make
Servings: 10
� 1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
� 2 -3 large onions, sliced
� 3 tablespoons unsalted butter
� 1 1/2 cups heavy cream
� Salt and pepper
2. Preheat oven to 400.
3. In a buttered 2 1/2- 3 quart shallow baking meal (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the sliced anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the sliced anchovies, salt and pepper to taste, last 3rd of potatoes.
4. Sprinkle the top of potatoes with the reserved oil from the anchovy can (about 2 tablespoon) and dot them with the continuing to be 1 tablespoon of butter cut into bits.
5. Bake the casserole on the middle rack for 10 minutes.
6. Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
7. Pour the continuing to be cream over the casserole, decrease heat to 300, and bake for 30 minutes more or up until the potatoes are tender.
8. Great served with anything that complements a potato side meal.
How to Make
Servings: 10
Ingredients
� 6 russet baking potatoes, peeled and sliced thin lengthwise� 1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
� 2 -3 large onions, sliced
� 3 tablespoons unsalted butter
� 1 1/2 cups heavy cream
� Salt and pepper
Methods
1. In a big frying pan prepare the onions in 2 tablespoon of the butter over moderate heat, stirring periodically, up until they are golden.2. Preheat oven to 400.
3. In a buttered 2 1/2- 3 quart shallow baking meal (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the sliced anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the sliced anchovies, salt and pepper to taste, last 3rd of potatoes.
4. Sprinkle the top of potatoes with the reserved oil from the anchovy can (about 2 tablespoon) and dot them with the continuing to be 1 tablespoon of butter cut into bits.
5. Bake the casserole on the middle rack for 10 minutes.
6. Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
7. Pour the continuing to be cream over the casserole, decrease heat to 300, and bake for 30 minutes more or up until the potatoes are tender.
8. Great served with anything that complements a potato side meal.
