Jansson's temptation - Swedish anchovy and potato gratin recipe

1. 1

   Preheat the oven to 190 degrees C/170 degrees C fan/gas mark 5.

2. 2

   Butter the ovenproof dish and set aside.

3. 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. 4

   Chop the anchovies in half and cut the potatoes in 5mm-thick slices (using a mandoline if you have one).

5. 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. 6

   Cover with half the remaining potato slices and then scatter with the rest of the anchovies and another quarter of the onion.

7. 7

   Top with a final layer of potato slices.

8. 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. 9

   Pour the warm cream mixture over the potatoes and sprinkle with the crushed Krisproll to cover.

10. 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. 11

    Serve while piping hot.

* Per serving · 4 servings · Values may vary.