Jansson's temptation - Swedish anchovy and potato gratin recipe – a delicious recipe with onions, vegetable oil, anchovies, potatoes, creme fraiche, cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 190 degrees C/170 degrees C fan/gas mark 5.
2
Butter the ovenproof dish and set aside.
3
Sweat the chopped onion in oil in a medium frying pan over a low heat for 5-8 minutes until soft and translucent.
4
Chop the anchovies in half and cut the potatoes in 5mm-thick slices (using a mandoline if you have one).
5
Lay one-third of the potato slices to cover the base of the baking dish and scatter half the anchovies and a quarter of the onion on top.
6
Cover with half the remaining potato slices and then scatter with the rest of the anchovies and another quarter of the onion.
7
Top with a final layer of potato slices.
8
Tip the remaining half of cooked onion in to a small saucepan, add the creme fraiche, double cream and a good pinch of salt and white pepper and then heat gently until it starts to simmer.
9
Pour the warm cream mixture over the potatoes and sprinkle with the crushed Krisproll to cover.
10
Dot this crunchy crust with the butter and season with a little salt before placing in the oven to cook for 45-50 minutes, after which time it should look golden brown and crispy on top.
11
Serve while piping hot.
355
kcal
Calories
28
g
Fat
23
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 large onions, finely chopped, 2 tbsp tbsp vegetable oil, 1 tin Abba anchovies, 4 large potatoes, and more.
Yes, Jansson's temptation - Swedish anchovy and potato gratin recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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