Janssons Frestelse

A swedish festive potato dish. The name translate’s to “Jansson’s Temptation”.

Serves 8, with the expectation of an oven tray roughly 20 x 30 cm, about 5 cm deep.

Ingredients

• 3 large yellow onions
• 1.5 kg potatoes (firm or softboiling to taste, I prefer the softboiling)
• ~2 tablespoons butter to fry
• ~3 tablespoons butter for topping
• 300g ansjovis filets (can be skipped if preferred)
• 400 ml cream
• 200 ml milk
• A few tablespoons of breadcrumbs

Steps

1. Pre-heat the oven to ~175 degrees C
2. Peel onion and potatoes.
3. Slice the onion into thin slices and fry it in butter until soft.
4. Slice the potatoes into thin slices.
5. If the ansjovis was in oil, rinse it off well.
6. Build layers of potatoes, then onion, then ansjovis, in a buttered oven tray. Ensure you have potato layers on top and bottom.
7. Mix the cream and milk, and heat it up.
8. Pour the milk/cream mix over the oven tray. You should have enough to where it is almost overflowing.
9. Spread the breadcrumbs over the surface, and finish with a few dabs of butter here and there on the surface.
10. Bake in the lower section of the oven for about 90 minutes - or until it has a nice brown colour on top. (I usually end up going for 120 minutes, but this depends on the oven and tray used.)
11. Let it rest for ~30 to 60 minutes and serve. :)