Potato And Anchovy Gratin Recipes

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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

POTATO AND ANCHOVY GRATIN



Potato and Anchovy Gratin image

Adapted from a recipe in The Australian Women's Weekly's 'little pies & cakes'. When I made this recently for guests, I had one guest who doesn't really like anchovies so I made two with sardines - a bit fiddly as I had to make two separate lots of cream! But I was impatient to try the recipe. There were four of us and so we each sampled the sardine version: the verdict was that both were very tasty. For serving to family, you might want to make this in the one larger dish. If you do this, remember to adjust the cooking time appropriately.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 50m

Yield 6 Potato and Anchovy Gratin, 6 serving(s)

Number Of Ingredients 10

700 g potatoes (about 211/2oz)
1 small brown onion, finely minced
2 garlic cloves, finely minced (optional)
12 undrained anchovies packed in oil
2 teaspoons of the reserved anchovy oil (or 1 teaspoon of the reserved anchovy oil and 1 teaspoon lemon juice)
300 ml cream (10 fl.oz. or 1/2 pint)
1/2 cup milk (125ml or 4 fl.oz. )
1/2 teaspoon fresh ground black pepper
1 tablespoon slivered almonds (optional)
2 tablespoons fresh dill, finely chopped

Steps:

  • Preheat the oven to 200°C/180°C fan-forced/400°F/6 gas mark; grease six-hole (3/4-cup/180mljust under 6 fluid ounces) texas muffin pan; line each hole with two criss-crossed 5cm x 20cm (appromimately 1/4"x 8") strips of baking paper.
  • Using a sharp knife, mandoline or V-slicer, cut the potatoes into very thin slices; mince the onion and garic (if using) in a mini processor or slice the onion very thinly and finely chop the garlic.
  • Drain and reserve the oil from the anchovies; chop the anchovies coarsely; layer potato, onion and anchovy in the pan holes, starting and finishing with potato.
  • Heat 2 teaspoons of the reserved anchovy oil (or anchovy oil and lemon juice), cream, milk and pepper in a small pan; distribute it evenly over the potato mixture.
  • Bake in the oven for about 30 minutes or until the potato is tender; add the slivered almonds (if using) in the last 10-15 minutes of cooking; stand in pan for 10 minutes; using the baking paper strips gently lift the gratin from the pan.
  • Sprinkle with the fresh dill and serve.

Nutrition Facts : Calories 287.1, Fat 18.9, SaturatedFat 10.7, Cholesterol 66.3, Sodium 328.4, Carbohydrate 24.1, Fiber 2.8, Sugar 1.5, Protein 6.6

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