Jansson's Frestelse

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116

bites

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Preparation Time: 20 minutes
Cooking time: 60 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 6
This recipe has been visited 2288 times

Ingredients:

Metric Imperial

7 medium potatoes, peeled & cut into strips 2" long & 0.25" thick

36.25 gm(s) butter

1.5 tbsp(s) vegetable oil

2-3 large yellow onions, thinly sliced

16 flat anchovy fillets, drained

white pepper

2 tbsp(s) fine dry breadcrumbs

29 gm(s) butter, cut into 0.25" bits

0.75 cup(s) double cream

116 gm(s) milk

A classic Scandinavian recipe.

Posted by: Sarah Scott on 06 November 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Preheat the oven to 400F. Place the potato strips in cold water to keep from discolouring. Heat 1oz butter and 1.5 tbsp oil in a 10-12" skillet; when the foam subsides, add the onions & cook for 10 minutes, stirring frequently, until they are soft but not brown.

With a pastry brush or paper towels, spread a 2.5 - 3.5 pint souffle dish or baking dish with the remaining 0.25oz butter. Drain the potatoes and pat them dry with paper towels. Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onion and anchovies, ending with potatoes. Sprinkle each layer with a little white pepper. Scatter breadcrumbs over the top layer of potatoes and dot the casserole with the 1oz of butter cut into bits. In a small saucepan, heat the milk and cream until it barely simmers, then pour over the potatoes. Bake in the centre of the oven for 45 minutes, or until the potatoes are tender when pierced with the tip of a sharp knife and the liquid is nearly absorbed.