Janssons Frestelse (Potato-Anchovy Casserole)
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YIELD : 8 servings
CALORIES : 450 kcal
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PREP TIME : 15 minutes mins TOTAL TIME : 1 hour hr 15 minutes mins |
- 4 lbs (2 kg) potatoes
- 1 – 2 onions
- 4 – 4.5 oz (125 g) anchovy fillets (double for more anchovy flavor)
- 2 cups (5 dl) heavy cream
- 4 tbsp bread crumbs
- 2 tbsp butter
Set the oven to 400°F (200°C). Peel and batonnet (cut into strips) the potatoes. Dice the onion. Layer potatoes, onion and fish fillets in an oven-safe dish. Pour in cream, sprinkle with bread crumbs and add a few pieces of butter. Bake until the potatoes are soft, about 1 hour. If it browns too quickly, cover with a piece of aluminum foil.
As a buffet item this recipe will most likely serve 12 people or more. |
Layer potatoes, onion and anchovies.
Add cream, bread crumbs and butter, then bake at 400°F (200°C).
Definitely double the anchovies and pre-cook onions before layering. Absolutely delicious! It was a great surprise for my girlfriend.
My family members are not crazy about anchovies, so I use just enough to get the salty goodness from them. If you love anchovies then definitely add more! Interesting idea to pre-cook the onions, I will try that.
Happy cooking, Therese