JANSSEN’S FRESTELSE (“Janssen’s temptation”, Swedish potato gratin with anchovies, for eight)

Vegetables, potato gratins, Janssen's temptation 1 OLYMPUS DIGITAL CAMERA


2 large onions, sliced

3 tablespoons unsalted butter

6 russet (baking) potatoes

a 2 ounce can flat anchovy fillets, drained and chopped, reserving 2 teaspoons of the oil

1-½ cups heavy cream



1. Put a rack in the middle of the oven and preheat it to 400*.

2. In a large skillet cook the onions in 2 tablespoons of the butter over moderate heat, stirring occasionally, until they are golden.

3. In a buttered, 2-½ to 3 quart shallow baking dish layer the potatoes, peeled and sliced thin, with the onions, anchovies and salt and pepper to taste, forming several layers and ending with a layer of potatoes.

4. Drizzle the top with the reserved anchovy oil, dot it with the remaining tablespoon of butter, cut into bits, and bake for 15 to 20 minutes. Pour ¾ cup of the cream over the potatoes and bake them 20 minutes more. Pour the remaining ¾ cup cream over the potatoes, reduce the heat to 300*, and bake the casserole 30 minutes more, or until the potatoes are tender.


adapted from Gourmet Magazine, January, 1992


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