Swedish Style Potato Gratin 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.

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.

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.

SWEDISH STYLE POTATOES AU GRATIN

Steps:

• Mix the first seven ingredients in a bowl. Boil the milk and cream together, add to the bowl, and mix again.
• Rub a suitable oven-proof dish with half the butter, arrange the potato mixture in the dish, sprinkle with the remaining cheese, and dot with the rest of the butter.
• Bake at 350 degrees until the potatoes are tender (about 1 hour). If the top is not browned, run the dish briefly under the broiler before serving.

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 ONIONS AND POTATOES AU GRATIN

Steps:

• Saute onions in the butter, on medium heat. until limp, but not brown.
• In a medium baking dish, alternate layers of potatoes, onions and cheese, making sure that the cheese is at the top and final layer.
• Add the milk, salt and pepper. Cover with chopped parsley and sprinkle with paprika. Bake uncovered at 325 F for 30 minutes, or until heated through.
• Serve warm.

SILLGRATIN ( SWEDISH HERRING CASSEROLE)

Steps:

• TO PREPARE USING SALT HERRING:.
• soak the herring in cold water overnight to remove the salt.
• Rinse and drain.
• Split the herring along the backbone, remove the bones (including the small bones), remove and discard the skin, drain the herring on a paper towel.
• Use whole filets in the casserole or cut the filets into 1 inch pieces.
• THEN TO COMPLETE THE CASSEROLE:.
• Peel the potatoes, then slice them about 1/4" thick.
• Slice the onions about 1/4" thick and sauté them in 2-3 tablespoons of the butter, until they're soft and transparent but not brown.
• Butter a baking dish with the butter used to sauté the onions.
• Alternate rows in the baking dish of raw potato slices, herring, and sautéed onions.
• In a small bowl, beat 3 eggs with a wire whisk.
• Add 2 cups milk or cream and the teaspoon sugar.
• Mix well.
• Pour over the top of the casserole.
• Add white pepper to taste, freshly ground if available.
• Add the dill weed to taste.
• Season with salt to taste.
• Sprinkle the bread crumbs on top and dot with the remaining butter.
• Cover the dish with aluminum foil and bake at 400ºF for 20 minutes.
• Remove the foil and bake for another 20 minutes or until the potatoes are fully cooked.
• VARIATIONS:.
• If you cannot find salt herring you can substitute one of the following instead:
• a.)Herring filets in wine: rinse well in cold water and drain.
• B.)Kippered herring filets in a can: rinse gently by running some cold water into the opened can, draining, and repeating several times. Carefully remove the filets from the can to avoid breaking them any more than necessary. (The smoked flavor of the kippered herring is a great variation in this casserole.).

SWEDISH POTATO GRATIN - POTATISGRATäNG

Steps:

• Peel and slice potatoes and onion.
• Bring the cream to a boil, add finely chopped garlic, salt and pepper.
• Butter an ovenproof baking dish, then layer potato-slices and onion. Poor the cream-sauce over the potatoes and top with the cheese.
• Bake for about 45 minutes at 440F (225C), then cover the top with aluminum foil and bake for an additional 15-20 minutes.