June 21, 2010

Jansson's Temptation

Jansson's Temptation or Janssons Frestelse as it is known in Sweden was perhaps not one my favourite dishes when growing up (I think the anchovies was an acquired taste), but I now understand why it's called Jansson's temptation: it is so creamy and delicious, perfect winter comfort food! Simple, but flavoursome, you can have it on its own or with a fresh salad. The anchovies give this dish a beautiful salty twist.

There are many versions of this traditional winter dish, but here's one recipe

Jansson's Temptation

4-5 medium sized potatoes, peeled and cut thinly
2 medium sized onions, thinly sliced
2 tbs butter
80g jar of anchovies in oil, drained, but keep the oil
300ml double cream (umm yes, this is why it's so creamy)
ground black pepper

Melt the butter and some of the anchovies oil in a frying pan, add onions and cook until soft, but not brown (about 15 minutes). Grease an oven proof dish (perhaps use a more shallow dish than seen on my photos), and place a layer of potatoes on the bottom.

Add the cooked onions and place the anchovies on top.

Place the rest of the potatoes on top and season with black pepper. Pour over the cream and cook in 200C oven for about 30 minutes or until the potatoes are fully tender and the top has browned.

You can enjoy the creamy goodness on its own or with a fresh salad.