Best Swedish Potato Casserole 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 SWEDISH POTATO AND ANCHOVY CASSEROLE

Steps:

• In a large skillet cook the onions in 2 tablespoons of butter over moderate heat, stirring occasionally, until they are golden.
• In a buttered 2 1/2-3 quart shallow baking dish (9X13 works well) layer the potatoes, peeled and sliced thin lengthwise, with the onions, the anchovies, and salt and pepper to taste, forming several layers and ending with a layer of potatoes.
• Drizzle the top with the reserved anchovy oil and dot with the reserved butter, cut into bits.
• Bake the casserole in the middle of a preheated 400 F oven for 10 minutes.
• Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.

SWEDISH POTATO CASSEROLE RECIPE - (4/5)

Steps:

• When potatoes are done, whip with the above ingredient until light and fluffy. Put in a well greased casserole dish. Cover with crumb topping: 3/4 cup fine bread crumbs (I use Italian for extra flavor) and 2 tbsp. melted butter. Bake uncovered at 350F for 45 minutes. If you are making the day before allow to cool and place in refrigerator, and cook when needed.

JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)

Steps:

• Butter an ovenproof dish. Peel and slice the onions into thin slices (on a mandoline if you have one). Fry the onion slices gently in a frying pan with as little fat as possible for 10 minutes until golden brown, stirring occasionally to prevent browning too much. Peel the potatoes slice thinly and cut into matchsticks. (Some mandolines can cut directly into matchsticks or a good coarse grater could be used instead). Layer the potatoes, fried onion and pieces of anchovy into the buttered dish. The bottom and top layers should be of potato. Pour on half of the cream and milk mixture, with some of the juice from the tin, and dot the top surface with the butter. Finally scatter the breadcrumbs over the surface and bake at 225C for 30 minutes. remove from oven and add the rest of the cream mixture around the dishes edge, bake for a further 15 mins approx until the the potato feels soft and has a good colour. Makes an excellent supper dish accomapanied by an imported lager beer and followed by a good salad, or can be served as a starter