Janssons Frestelse Janssonss Temptation Recipes

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JANSSONS FRESTELSE - JANSSONS TEMPTATION



Janssons Frestelse - Janssons Temptation image

A simple potato dish named in honour of Pelle Janzon an early 20th century opera singer. Posted for ZWT 6.

Provided by Coasty

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/4 kg potatoes
400 g onions
100 g anchovy fillets
600 ml heavy whipping cream
salt, white pepper
1/4 cup breadcrumbs
50 g butter

Steps:

  • Preheat oven to 200°C.
  • Peel the potatoes and cut them into strips.
  • Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning.
  • Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the anchovy filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes.
  • Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt.
  • Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs. Bake in the oven for about an hour.

JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)



Jansson's Temptation (Swedish Potato and Anchovy Casserole) image

I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them."

Provided by Engrossed

Categories     Potato

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 6

2 -3 large onions, sliced
3 tablespoons unsalted butter
6 russet baking potatoes, peeled and sliced thin lengthwise
1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
1 1/2 cups heavy cream
salt and pepper

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.

Nutrition Facts : Calories 276.6, Fat 17.4, SaturatedFat 10.6, Cholesterol 62.9, Sodium 230.6, Carbohydrate 26.4, Fiber 3.2, Sugar 2.3, Protein 5.3

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