Scandinavian Potato Casserole Recipes

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.

SWEDISH POTATO CASSEROLE RECIPE - (4/5)

Steps:

• When potatoes are done, whip with the above ingredient until light and fluffy. Put in a well greased casserole dish. Cover with crumb topping: 3/4 cup fine bread crumbs (I use Italian for extra flavor) and 2 tbsp. melted butter. Bake uncovered at 350F for 45 minutes. If you are making the day before allow to cool and place in refrigerator, and cook when needed.

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.

SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE

Steps:

• Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
• Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
• Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
• Scandinavian Feasts.

SCANDINAVIAN POTATO CASSEROLE

Steps:

• Heat one inch salted water to boiling; add potatoes; heat to boiling again; reduce heat, cover and cook until potatoes are tender, about 20 to 25 minutes; drain.
• Mash potatoes until no lumps remain; beat in half and half slowly; stir in cheese, salt, nutmeg, pepper and egg yolks.
• Beat egg whites until stiff; fold into potato mixture; pour into ungreased 1 1/2 quart baking dish or souffle dish.
• Cook uncovered in 375 degree oven until golden brown, about 45 minutes.