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This potato gratin with anchovy (Janssons frestelse) is a classic on every Swedish Christmas tables and most of the eastern tables. The recipe got it name in the 1940 when it was published. This is a different fish dish, without the typical fishy taste.
Ingredient List for 6 servings:
1
kilo
Potatoes
1
small
Onion
300
ml
Cooking cream
4
tablespoons
Bread crumbs
300
gr
Scandinavian style anchovy fillets (in brine) in a tin
1
pinch
Salt
1
pinch
White pepper
30
gr
Butter
Oven temperature:
200 degree Celsius
Instructions:
Start the oven on 200 degree Celsius on electrical heat.
Peel the potatoes and the onion and grate them in to thin slices.
Butter an oven form.
Put 1/3 of the potatoes in the bottom of the oven form, and spread ½ of the onion on top of the potatoes.
Open the tin with the anchovy fillets, and place ½ the anchovy fillets on the potatoes.
Sprinkle a thin layer of salt and white pepper. Repeat this process with another layer
Place the rest of the potatoes as a third layer.
Pour 2/3 of the anchovy fillets liquid (brine) evenly over the gratin.
Pour the cream evenly over the gratin and make sure it goes down in the gratin.
Pour the bread crumbs as an even layer on the gratin, and dot/spread with butter on top of the bread crumbs.
Place the gratin in the middle of the oven during 40-45 minutes.
Take out the gratin and serve it warm.
Tradition is to serve it with Swedish meatballs.
A selection of recipes from the same country.
This recipe is from
Sweden
Traditional Swedish kanelbullar is perfect for every occasion. The children love to drink milk to freshly baked cinnamon buns.
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With this recipe the chocolate balls almost taste like the the ones you find in the cafes. If you prefer a more adult version you can add some whiskey or cognac. For children you can add some chocolate powder like o'boy.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
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