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Drinks and Coctails Recipes

  Added: Aug 21, 2006  •  Visited (891)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Jansson's Temptation
(Jansson's Frestelse)
What You Need:
  • 7 medium boiling potatoes, peeled and cut into strips 2 inches long and inch thick
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 to 3 large yellow onions, thinly sliced (4 cups)
  • 16 flat anchovy fillets, drained
  • White pepper
  • 2 tablespoons fine dry bread crumbs
  • 2 tablespoons butter, cut into -inch bits
  • 1 cup heavy cream
  • cup milk

  • How To Cook:
    1. Preheat the oven to 400F. Place the potato strips in cold water to keep them from discoloring.

    2. Heat 2 tablespoons of butter and 2 tablespoons of oil in a 10- to 12-inch skillet; when the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown.

    3. With a pastry brush or paper towels, spread a 1 - to 2-quart souffle dish or baking dish with the remaining half tablespoon of butter. Drain the potatoes and pat them dry with paper towels.

    4. Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onions and anchovies, ending with potatoes. Sprinkle each layer with a little white pepper.

    5. Scatter bread crumbs over the top layer of potatoes and dot the casserole with the 2 tablespoons of butter cut into bits. In a small saucepan, heat the milk and cream until it barely simmer, and then pour over the potatoes.

    6. Bake in the center of the oven for 45 minutes, or until the potatoes are tender when pierced with the tip of a sharp knife and the liquid is nearly absorbed.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine Europe Sweden
    Main Ingredient Fish Anchovy
    Main Ingredient Vegetables Potatoes
    Main Ingredient Dairy Cream
    Dish Main Courses


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