Potatoes are always available, whether you like to mash, stuff or fry them they are deeply satisfying. This potato dish is perfect for cold winter nights. Normally served as part of a Swedish Smörgåsbord at Christmas or Easter and traditionally made with cured sprats, cream and onions.
Swedish Grebbestads Ansjovis (cured sprats) are available from Ocado Swedish Shop and Totally Swedish . The cured sprats have a unique, slightly sweet flavour and are quite different to anchovies in olive oil. This classic comfort dish is on the heavy side so I have blended cream with milk to lighten the dish. I have tried to replicate the original dish with the addition of a little honey if you can’t get hold of the Swedish tinned sprats.
Janssons Frestelse (Temptation)
- 550 g floury potatoes such as King Edwards
- 1 onion large
- 30 g butter
- 1 tin Grebbestads ansjovis (Abba) or 50g tin anchovies in oil, drained & 1 tsp honey
- 170 ml whipping cream
- 60 ml whole milk
- 2 Tbls fresh white breadcrumbs
- Preheat the oven to 200C fan.
- Begin by peeling the onion and slice very finely. Heat a medium pan to medium/high and add a tablespoon of butter. Add the onion and cook on a medium to low heat for 5-10 minutes or until very soft and lightly golden.
- Peel the potatoes, if you have a mandolin with a julienne blade use this, otherwise slice the potatoes then cut into matchsticks.
- If you are using the Swedish anchovis, drain half of the liquid from the tin ad reserve the rest for to mix with the cream. This acts as seasoning for the dish. If you are using standard anchovies in olive oil, drain the olive oil then place the fillets in a bowl with the honey and add 25mls hot (not boiling) water and leave for 20 minutes.
- Chop the anchovies, keeping the liquor/water. Grease an oven proof dish with some butter. Add a layer of potato, followed by some of the sauted onion then a scattering of anchovies. Season with white pepper and a very light sprinkling of salt. Repeat with, potato, onion and anchovy. Finish with a layer of potato.
- Mix the cream with the milk, anchovy liquor or water, then pour over the potatoes. Sprinkle with the breadcrumbs and dot with the remaining butter. Cover with foil and place in the oven to bake with the foil for 15 minutes, then remove and reduce the heat to 190C fan. Continue to bake for 35-40 minutes or until the potatoes are golden and very soft. Serve as part of a Smörgåsbord or with a green salad and crusty bread.