Jansson's Temptation
Potato and sprat casserole.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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