Recipe courtesy of Tre Kronor
Recipe courtesy of Tre Kronor
Janssons Frestelse (Jansson's Temptation)
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- Level: Easy
- Total: 3 hr 35 min (includes resting time)
- Active: 25 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 474
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 118 mg
- Sodium
- 872 mg
- Level: Easy
- Total: 3 hr 35 min (includes resting time)
- Active: 25 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 474
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 12 g
- Cholesterol
- 118 mg
- Sodium
- 872 mg
Ingredients
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Directions
Special equipment:
a mandoline- Slice and sweat the onions in a pan until just starting to caramelize. Set aside to cool.
- Preheat the oven to 275 to 300 degrees F.
- Peel the potatoes and cut into a shoestring shape on a mandoline. Butter an 8-inch square (or similar) baking dish, then layer the potatoes, onions and anchovy fillets (retaining the liquid) in 2 layers of each. Sprinkle the salt over the casserole. Pour in all the liquid from the tin. Pour the cream over the casserole until the baking dish is full. Grind the pepper to taste over the casserole. Loosely cover with foil. Put a baking sheet under the casserole to catch any liquid that boils over.
- Bake until the potatoes are soft, about 1 1/2 hours. Remove the foil and continue baking until browned, about 15 minutes. Let rest until the liquid is absorbed by the potatoes, 30 to 60 minutes. Serve with Prinskorv sausages or similar cocktail-sized sausages and pickled cucumbers.
Cook’s Note
Put a baking sheet under the casserole while baking to catch any liquid that boils over.
