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Add a photoServings: 8
Ingredients
- 2 lrg Onions, sliced (or possibly 3)
- 3 Tbsp. Unsalted butter
- 6 x Russet (baking) potatoes
- 1 can Flat anchovy fillets (2 ounce), liquid removed, reserving the oil and minced
- 1 1/2 c. Heavy cream
Directions
- In a large skillet cook the onions in 2 Tbsp. of the butter over moderate heat, stirring occasionally, till they are golden brown. In a buttered 2 1/2 - 3 qt shallow baking dish (9 X 13 works well) layer the potatoes, peeled and sliced thin lengthwise, with the onions, the anchovies, and salt and pepper to taste, forming several layers and ending with a layer of potatoes. Drizzle the top with the about 2 Tablespoons reserved anchovy oil (or possibly to taste) and dot it with the reserved butter, cut into bits. Bake the casserole in the middle of a preheated 400 F oven for 10 min. Pour 3/4 c. of the cream over the potatoes and bake the casserole for 20 min more. Pour the remaining 3/4 c. cream over the potatoes, reduce the heat to 300 F., and bake the casserole for 30 min more, or possibly till the potatoes are tender.
- Serves 8 to 10
- NOTES : Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure which during their cool journey home they have something hot inside them. I rarely tell guests who have never tried this ..what's in it, people usually balk with a "I'm not fond of anchovies"
- response if informed of the ingredients. However..this is simply delicious, and the anchovy so barely discernible which no one ever knows they're there. Jannson's Temptation compliments any meal in that a potato casserole could be served.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 256 | |
| Calories from Fat 112 | 44% |
| Total Fat 12.81g | 16% |
| Saturated Fat 7.96g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 18mg | 1% |
| Potassium 734mg | 21% |
| Total Carbs 32.65g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.45g | 2% |
| Protein 4.3g | 7% |
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