Jansson’s Janson’s Frestelse

January 2, 2012

Holidays in our house mean it’s time for “Jansson’s temptation”. Enjoy! (note, 2 recipes listed here)

svgs 4-6

Preheat oven 350°F

  • 7 medium boiling potatoes (ex: Yukon Gold), peeled, cut into 2-inch strips 1/4″ thin. Put into cold water to keep from discoloring.
  • 2 onions, thinly sliced, sautéed in 2 TB butter 10 minutes until soft. Do not brown.
  • 1 can/flat anchovy-style sprats fillets (herring), drained. Save the juice.
  • white pepper to taste.
  • 2 TB bread crumbs (preferably Panko).
  • 2 TB butter, not melted.
  • 1 C heavy cream, whipping cream or half-and-half.
Directions:
Butter the baking dish, drain and dry potatoes.
Layer bottom of dish with: potatoes, then sautéed onions and anchovy, repeat, end with top layer of potatoes. Sprinkle first layer with some white pepper.
Add cream and anchovy juice.
Top layer: scatter bread crumbs on top and dot with 2 TB butter broken into pieces.
Bake 45 min or until potatoes are soft and the liquid is absorbed. Let cool. Serve warm.
[can do day ahead and reheat]
Ulla Sabelstrom’s 2009
  • 5 large potatoes – peel, slice into narrow fries
  • 1 med onion – slice thin
  • 2 cans Swedish anchovy sil
  • 1 C whipped cream
  •  butter
  • 4 TB soy sauce
  • bread crumbs
  1. Saute sliced onion in butter, add soy sauce and remove from heat to cool.
  2. Put half of sliced potatoes into bottom of buttered baking dish. Add all of onions, anchovies, top with rest of potatoes plus juice from cans of anchovies.
  3. Top with dabs of butter, add half of cream.
  4. Bake 350° for 20 minutes then add remainder of cream. Continue baking uncovered until golden brown 20-25 minutes more)
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