Janssons frestelse (Janssons temptation)

This Swedish Christmas classic makes a fantastic side dish for any winter feast.

Recipe «Janssons frestelse (Janssons temptation)» presented in category Recipes / Fish, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: Melted butter, to grease, 1.5kg potatoes, peeled, 1 tbsp olive oil, 80g butter, chopped, 3 brown onions, halved, thinly sliced , 1 x 80g btl anchovy fillets, drained, finely chopped, Ground white pepper, 250ml thickened cream , 250ml milk, 70g fresh breadcrumbs.

Ingredients:

• Melted butter, to grease 
• 1.5kg potatoes, peeled 
• 1 tbsp olive oil 
• 80g butter, chopped 
• 3 brown onions, halved, thinly sliced 
• 1 x 80g btl anchovy fillets, drained, finely chopped 
• Ground white pepper 
• 250ml thickened cream 
• 250ml milk 
• 70g fresh breadcrumbs 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.