Traditional Janssons Temptation 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.

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.

VEGAN JANSSON'S TEMPTATION (SWEDISH POTATO CASSEROLE)

Steps:

• Peel and slice potatoes into thin matchstick strips (about 1/4-inch by 1 1/2 inch). Set aside.
• Heat 1 tablespoon plant-based margarine in a skillet or saucepan and sauté onions until soft (about 8 minutes).
• Preheat oven to 400 F.
• Spray a 9 x 13-inch baking dish with nonstick cooking spray. Place one-fourth of the potatoes in the dish. Sprinkle with salt and pepper as desired. Spread with one-third of the sautéed onions and 1 tablespoon capers. Repeat layers two more times, ending with final layer of potatoes on top.
• Pour over 1 cup of the plant-based creamer.
• Dot the top surface with 1 tablespoon margarine cut into small pieces. Sprinkle with breadcrumbs. Dot the top surface with remaining 1 tablespoon margarine pieces.
• Place in center of oven and bake for 30 minutes. Add remaining plant-based cream and bake for an additional 15 minutes, until tender and golden brown.

JANSSON'S TEMPTATION

Steps:

• Preheat oven to 200°C.
• Fry the onions until soft, and mix with julienned potatoes.
• Chop anchovy fillets finely, and keep the anchovy juices.
• In a shallow oven dish, put in a thin layer of potato onion mixture, followed by some anchovies. Repeat until you have used everything, ending up with a potato layer on top.
• Mix the cream with the anchovy juices and pour on the dish.
• Bake in the oven for about an hour.
• Before serving, top with fresh dill.