Janssons Frestelse Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.
• Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
• Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.

Steps:

• Preheat oven to 400 degrees. Peel and cut the potatoes into fine julienne, don't put them in cold water. You will need the starch to thicken the dish. If they become red or gray simply rinse them off quickly and dry them off with a paper towel. Slice the onion into fine slices. Cut the ansjovis (matjes) into small pieces. Butter an oven proof pan and layer the potato, onion and the ansjovis. Begin and finish with the potato. Salt and pepper between the layers. Mix the milk, heavy cream and the marinade and poor it over the dish. Spread a thin layer of bread crumbs on the top and bake it for 50 to 60 minutes, or until the potatoes are nice and soft.

Steps:

• Preheat oven to 200°C.
• Peel the potatoes and cut them into strips.
• Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning.
• Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the anchovy filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes.
• Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt.
• Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs. Bake in the oven for about an hour.

Steps:

• Preheat the oven to 425 degrees F. Butter an 11- by 14-inch casserole dish.
• Peel and slice the onions in half, and then into 1/8-inch slices. Sweat the onions in the butter until they have a tiny bit of color.
• Peel the potatoes, keeping the peeled ones in cold water so they do not discolor. Cut up the potatoes into evenly sized sticks, about 1/4 by 1/4 by 3 inches (they do not have to be perfect). Do not put the potato sticks back in the water as they will lose too much starch.
• Pour the anchovy brine into the heavy cream, stir with a fork and add ground white pepper to taste.
• Layer the potatoes, onions and anchovy fillets in the casserole, beginning and ending with the potatoes. Pour the cream mixture over the potatoes until almost to the top. Bake until golden brown on top, 45 minutes. Let rest 5 to 10 minutes before serving. This dish can also be reheated slowly in the oven the next day.