Nordic

Jansson's Temptation

Name: Jansson's Temptation
Total time: 70 min
Yield: 9 servings
Cuisine: Nordic
Ingredients: 1 kg (2.2 lbs) starchy potatoes, peeled; 2 large yellow onions, thinly sliced; 2 cans (125g each) of Swedish anchovies (sprats preserved in sweetened brine); 300ml (1.25 cups) heavy cream; 2 tbsp butter; 2 tbsp plain breadcrumbs

Sweden's irresistible potato-and-anchovy gratin — creamy, salty, and golden-topped, it converts even anchovy skeptics into devoted fans at the first bite.

70 minutes

Serves 9

Side

Contains common allergens

Fish Dairy Seafood Wheat

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Instructions

6 steps

1
Preheat the oven to 400°F (200°C). Generously butter a 9x13 inch baking dish.

2
Slice the peeled potatoes into uniform, thin matchsticks (julienne). Do not rinse them, as you need their starch to thicken the cream.
3
Melt the butter in a skillet and sauté the sliced onions over medium heat until softened and lightly caramelized (about 10 minutes).
4
Arrange a layer of half the potatoes in the bottom of the baking dish. Spread the caramelized onions evenly over them, then arrange the sprats (reserve 2 tablespoons of their brine) in a single layer.
5
Top with the remaining potatoes. Whisk the reserved sprat brine into the heavy cream, and pour it evenly over the casserole.
6
Sprinkle the top with breadcrumbs and dot with small pieces of butter. Bake for 45-50 minutes until the potatoes are completely tender and the top is deeply golden brown.

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