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Jansson's Frestelse is sometimes served as one of the hot dishes for the Smorgasbord, but it is an excellent supper dish and is often used in Sweden as a late-night snack after a dance or party.
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What You Need:
(To Serve: 6 - 8)
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8 - 10 medium-sized potatoes
1 oz butter
2 tins of anchovies
Salt
2 large onions
½ pint thin cream
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Translate this recipe:
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| How To Cook: |
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1. Wash and peel the potatoes and cut them into long, thin strips about ¼ inch thick.
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2. Drain the anchovies.
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3. Slice the onions and fry them in the butter.
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4. Butter a fireproof dish or pie dish and put half the potatoes in it, add the fried onions and a little salt, then put in a layer of anchovies.
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5. Add the rest of the potatoes and cover with small dabs of butter.
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6. Bake in a moderate oven (350°F) for 15 minutes.
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7. Pour half of the cream into the dish and bake for a further 20 minutes, then add the rest of the cream and bake for a further 45 minutes, or until the potatoes are cooked, the cream is all absorbed, and the top is golden-brown.
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