Swedish | Jansson's Temptation
Posted on February 11, 2014
The last of my Scandinavian recipes for now. The write up is the full recipe, but when I made it I cut it in half.
Yield: 12 servings
1 ounce clarified butter
1 pound yellow onion, sliced thin
2 pounds russet potatoes, cut julienne
5 ounces Swedish anchovies, wiped of excess salt
1.5 teaspoons salt
1/4 teaspoon white pepper
12 ounces heavy cream
3 ounces butter, salted
Preheat the oven to 375°F.
Melt the clarified butter in a sauté pan and add the sliced onions; cook over a medium-low flame until onions are tender and translucent - but not colored - and set aside when done.
Combine the cut potatoes with the salt and white pepper, and toss to season.
Place a layer of the potatoes 1/4 inch thick in a casserole dish that will hold all of the ingredients at a depth of 1 inch (you can also use sauté pans, if necessary).
Combine the sautéed onions and anchovies; place half of this mixture on top of the first layer of potatoes.
Repeat layering once more, and then place the remaining potatoes on top of the final layer of the onions and anchovies.
Heat the cream in a small saucepan to just under a simmer, and pour it over the potatoes.
Cut the butter into 6-8 pieces and place them, evenly spaced, over the surface of the casserole. Put the casserole in the preheated oven.
Bake for 35-45 minutes, or until potatoes become crisp and the liquid has mostly evaporated.
(Ref. "Jansson's Temptation" recipe, International Cuisine cookbook, p. 201.)