Janssons Temptation Saveur Magazine Recipes

SWEDISH CHRISTMAS CLASSIC - JANSSON'S TEMPTATION

Steps:

• Preheat the oven to 430°F.
• Slice and cut the onion. Fry it gently in butter until golden. Layer onions, potatoes and finely chopped sprats in a large buttered oven dish (or in several smaller ones like in the picture above). Pour in the cream and about half of the marinade from the sprats. Grind some black pepper on top, spread bread crumbs over the potatoes, and top with a few slices of butter.
• Bake in the middle of the oven until golden brown, for about 50-60 minutes. Place some aluminum foil on top during the last 10-15 minutes if you think it has gotten too much color.

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 (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:

• Preheat the oven to 180°C/fan 160°C/gas mark 4. Season the potatoes, then turn in a bowl with the onion and anchovies. Spoon into an ovenproof dish and pour over the stock/milk and the cream. Cover with foil and bake for about 1½ hours until soft. Remove the foil, return to the oven and continue to bake until starting to crisp. Allow to rest for 10 minutes before serving.

MR. JANSSEN'S TEMPTATION

Steps:

• Preheat the oven to 475 degrees (225 degrees C).
• Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. Sprinkle the breadcrumbs over the top, and dot with pieces of butter.
• Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender.

JANSSON'S TEMPTATION (SAVEUR MAGAZINE)

Steps:

• Preheat the oven to 350 degrees and butter a square baking dish. In a skillet on medium heat, saute the onions and leek in the butter until soft. Remove from heat and let cool. Drain the anchovies and cut into bite-sized pieces. In a bowl, combine the onion mixture, potatoes, and anchovies, and transfer all to the baking dish.
• In a bowl, combine the onion mixture, potatoes, and anchovies, and transfer all to the baking dish. Pour the cream over the potatoes and cover the dish with aluminum foil. Bake for 50 minutes or until the potatoes are tender and most of the liquid is absorbed. Remove foil, sprinkle potatoes with breadcrumbs, and return the pan to the oven until the top is golden brown.