Best Janssons Temptation Saveur Magazine Recipes

JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)

Steps:

• In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
• Preheat oven to 400.
• In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
• Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
• Bake the casserole on the middle rack for 10 minutes.
• Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
• Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
• Great served with anything that goes well with a potato side dish.

JANSSON'S TEMPTATION

Steps:

• Preheat oven to 375 degrees F.
• Put 2 tablespoons of the butter in a skillet over medium heat.
• When butter melts turn heat up to med/high and add the onions.
• Cook, stirring occasionally, until onions are soft, about 5 minutes, then turn off heat.
• Butter a baking pan.
• Drain the potatoes from the cold water you had them sitting in to prevent discoloring.
• Alternate layers of potatoes, anchovies, onions, and black pepper with potatoes as the top and bottom layers in the baking pan and some pepper on top.
• Top it with the breadcrumbs and some dots of butter from the remaining tablespoon of butter.
• Pour the cream or milk(whichever you're using) over the top.
• Bake for about 40 minutes or until the top is browned, the liquid is absorbed, and the potatoes are tender.

JANSSON'S TEMPTATION (JANSSONS FRESTELSE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.
• Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
• Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.