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  Added: Jan 04, 2012  •  Visited (342)  •  Print version Print this recipe (50)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Anchovies Au Gratin
(Jansson's Frestelse)
Jansson's Frestelse is sometimes served as one of the hot dishes for the Smorgasbord, but it is an excellent supper dish and is often used in Sweden as a late-night snack after a dance or party.

What You Need:
  • 8 - 10 medium-sized potatoes
  • 1 oz butter
  • 2 tins of anchovies
  • Salt
  • 2 large onions
  • ½ pint thin cream

  • How To Cook:
    1. Wash and peel the potatoes and cut them into long, thin strips about ¼ inch thick.

    2. Drain the anchovies.

    3. Slice the onions and fry them in the butter.

    4. Butter a fireproof dish or pie dish and put half the potatoes in it, add the fried onions and a little salt, then put in a layer of anchovies.

    5. Add the rest of the potatoes and cover with small dabs of butter.

    6. Bake in a moderate oven (350°F) for 15 minutes.

    7. Pour half of the cream into the dish and bake for a further 20 minutes, then add the rest of the cream and bake for a further 45 minutes, or until the potatoes are cooked, the cream is all absorbed, and the top is golden-brown.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Dish » Appetizers
    Main Ingredient » Fish » Anchovy
    Main Ingredient » Vegetables » Potato
    Main Ingredient » Vegetables » Onion

     





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