Janssons Temptation Swedish Potato And Anchovy Casserole Recipes

JANSSONS FRESTELSE (JANSSON'S TEMPTATION) - SWEDISH POTATO CASSEROLE

Steps:

• Preheat an oven to 450 °F (225°C).
• Remove the sprats from the tin, reserving the liquid. Mix this liquid with the heavy cream.
• Grease a large baking dish. Place a layer of the onions on the bottom. Follow with a layer of the sprats. Finish with a layer of the potatoes. Pour the cream and sprat liquid mixture over the top. Sprinkle with breadcrumbs or panko. Finally, arrange the butter pieces on top.
• Bake for 40 minutes. Enjoy!

JANSSONS FRESTELSE (SWEDISH POTATO CASSEROLE)

Steps:

• Preheat your oven to 350°F. Peel and thinly slice onions. Sauté them gently in a pan with butter just until they are soft.
• Drain your anchovies and grease the bottom and sides of a baking dish (or dishes) with the oil you drain.Peel potatoes and cut into strips. This is easy to do with a mandoline.
• Line your baking dish(es) with 1/3 of the sliced potatoes. Then, add half of the sauteed onions and half of the drained anchovies.
• Finally, top with another 1/3 of sliced potatoes and the remaining onions and anchovies.
• Finish with the remaining potatoes. Sprinkle with salt and pepper, then top with cream, slices of butter, and bread crumbs.
• Bake for 45 minutes for smaller dishes and about 1 hour for a larger dish, or until the potatoes are tender. Let cool for 10 minutes before serving.

JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)

Steps:

• In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
• Preheat oven to 400.
• In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
• Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
• Bake the casserole on the middle rack for 10 minutes.
• Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
• Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
• Great served with anything that goes well with a potato side dish.

JANSSON'S TEMPTATION (JANSSONS FRESTELSE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.
• Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
• Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.

JANSSON'S TEMPTATION

Steps:

• Heat the oven to 375 degrees.
• Peel the potatoes and cut them into 1/4-inch-thick slices. Stack the slices and cut them into 1/4-inch-thick strips to resemble French fries. There should be about eight cups.
• Cover the bottom of a baking dish (an oval dish measuring 13 by 8 by 2 inches is ideal) with half of the strips. Drain the anchovies, reserving the liquid, and arrange them symmetrically over the potato layer. Pour the reserved liquid evenly over all.
• Scatter the onions and pepper over the top, and then scatter the remaining potatoes over them. Pour the cream over and sprinkle with pepper.
• Place in the oven and bake 45 minutes to one hour, until potatoes are done.

JANSSON'S TEMPTATION

Steps:

• Preheat oven to 200°C.
• Fry the onions until soft, and mix with julienned potatoes.
• Chop anchovy fillets finely, and keep the anchovy juices.
• In a shallow oven dish, put in a thin layer of potato onion mixture, followed by some anchovies. Repeat until you have used everything, ending up with a potato layer on top.
• Mix the cream with the anchovy juices and pour on the dish.
• Bake in the oven for about an hour.
• Before serving, top with fresh dill.

JANSSON'S TEMPTATION SWEDISH POTATO AND ANCHOVY CASSEROLE

Steps:

• In a large skillet cook the onions in 2 tablespoons of butter over moderate heat, stirring occasionally, until they are golden.
• In a buttered 2 1/2-3 quart shallow baking dish (9X13 works well) layer the potatoes, peeled and sliced thin lengthwise, with the onions, the anchovies, and salt and pepper to taste, forming several layers and ending with a layer of potatoes.
• Drizzle the top with the reserved anchovy oil and dot with the reserved butter, cut into bits.
• Bake the casserole in the middle of a preheated 400 F oven for 10 minutes.
• Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.