Jansson’S Delight

1. 1

   Cut each onion in half and then slice into thin crescents. Layer on the bottom of a baking tray. I only used one and a half onions due to the size of my tray, but you may want to use more.

2. 2

   Sprinkle with anchovy powder and seasoning.

3. 3

   Peel the potatoes and chop into fat matchsticks. Balance them precariously over the onions.

4. 4

   Pour cream and milk into the pan until the potatoes are pretty much almost covered. You may not need to use the entire amount. Season again, but do not stir to dislodge.

5. 5

   Whizz the bread in a blender to form breadcrumbs, season the breadcrumbs and sprinkle them over the top. Cut your butter into five or six pats and dot them over the top.

6. 6

   Cover with foil and bake at 180u00b0F (360u00b0F) for twenty-five minutes. Uncover and turn the heat up to 200u00b0F (390u00b0F) for another fifteen to twenty minutes, to crisp up the topping.

7. 7

   Serve.

No additional tips available.