Janssons frestelse
Photography by Rob PalmerThis Swedish Christmas classic makes a fantastic side dish for any winter feast.
Preparation Time
30 - 40 minutes
Cooking Time
70 minutes
Serves 8
Ingredients
Melted butter, to grease
1.5kg potatoes, peeled
1 tbs olive oil
80g butter, chopped
3 brown onions, halved, thinly sliced
1 x 80g btl anchovy fillets, drained, finely chopped
Ground white pepper
250ml (1 cup) thickened cream
250ml (1 cup) milk
70g (1 cup) fresh breadcrumbs (made from day-old bread)
Method
Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with melted butter to lightly grease. Cut the potatoes into 3mm-thick slices. Cut each slice into 3mm-thick matchsticks. Place in a large bowl of cold water to prevent browning.
Heat the oil and half the butter in a medium frying pan over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until soft.
Drain the potato and pat dry with paper towel. Place one-fifth of the potato over the base of the prepared dish. Top with one-quarter of the onion and one-quarter of the anchovy. Season with white pepper. Continue layering with the remaining potato, onion, anchovy and pepper, finishing with potato.
Heat the cream and milk in a medium saucepan over medium heat until mixture comes to a simmer. Pour the cream mixture over the potato mixture. Top with the breadcrumbs and remaining butter.
Cover with non-stick baking paper and foil. Bake for 30 minutes. Remove the paper and foil. Cook for a further 30 minutes or until golden. Set aside for 10 minutes to stand before serving.
Notes
Serves 8 as an accompaniment.
Time-saving tip: In step 1, arrange the sliced potato in stacks, a few slices at a time, so it's easier and quicker to cut into matchsticks.
Good Taste - July 2009, Page 109
Recipe by Alison Adams
