Thursday, February 16, 2012

Sweden: Janssons Frestelse (Janssons Temptation - Potato and Anchovy Bake)

750 g Yukon Gold potatoes
12 anchovy fillets, chopped
vegetable oil
2 large onions, halved and thinly sliced
1/3 cup 1% milk
2/3 cup light cream

Peel the potatoes, cut into 1/4" thick strips, and place into cold water. Preheat oven to 400F. Heat a little oil in a skillet over medium heat. Add onions and cook until soft but not browned, about 5-10 minutes. Let cool slightly and mix with anchovies. Spray a 9"x13" baking dish with vegetable oil. Drain potatoes and pat dry. Place half the potatoes in the baking dish and season with salt and pepper. Spread onion mix over potatoes, season with a little salt and pepper to taste. Spread remaining potatoes over onions and season to taste with salt and pepper. Mix together milk and cream. Carefully pour over potatoes. Bake for about 45 minutes until potatoes are soft and lightly browned. Serve as a main dish with a side salad or as a side dish.

(adapted from: "Recipes: The Cooking of Scandinavia" from "Time Life's Foods of the World" series
                        "Die besten Aufläufe und Gratins" from Weltbild Verlag)

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