Janssons Frestelse
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Janssons Frestelse
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Janssons frestelse is a traditional Swedish au gratin dish made with potatoes, onions and sprats (Norwegian anchovies).
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Ingredients
- 10 potato medium, floury variety
- 2 tablespoon butter
- 2 onion cut into thin strips, large
- 10 oz sprats plain or spicy, canned
- ⅔ cup whipping cream
- ⅔ cup milk whole
- 2 tablespoons breadcrumbs
- salt
- black pepper
Instructions
- Preheat the oven to around 400 F (200°C).
- Peel the potatoes and cut into thin strips (thinner than French fries).
- Melt the butter in a Dutch oven, add the onion, and fry over medium-low heat until tender. It should be cooked, but should not turn brown.
- Add the potatoes, mix well, and fry for another 5 minutes, stirring constantly.
- Arrange half of the onion and potato mixture on the bottom of a large baking dish, then evenly top with about ten sprats.
- Season to taste with salt and pepper, taking into account that the sprats are already quite salty.
- Add a second layer of the onion and potato mixture, then a dozen more sprats.
- Pour all the liquid from the jar of sprats over the top.
- Mix together the milk and cream, pour over two-thirds, then sprinkle the top with breadcrumbs. Season with salt and pepper if necessary.
- Bake for about 45 minutes, or until the potatoes are cooked. Halfway through cooking, add the rest of the milk and cream mixture.
- If the Janssons frestelse seems dry, add a little of the milk and cream mixture during cooking. The aim is to obtain a very creamy consistency.
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