Potato Onion And Anchovy Bake Recipes

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.

POTATO, ONION AND ANCHOVY BAKE

Steps:

• Preheat oven to 350ºF.
• Combine first 4 ingredients in a heavy nonstick pan over medium-high heat.
• Simmer 5 minutes.
• Drain, reserve cream, discard garlic.
• Layer potatoes, onion and anchovies in greased ovenproof dish.
• Pour over reserved cream, top with cheese, sprinkle with almonds and parsley.
• Bake uncovered 45 minutes or until potatoes are tender.