4.9 from 249 votes
Janssons Frestelse
Janssons Frestelse is a creamy, layered potato casserole featuring marinated anchovy fillets and sautéed onions. The dish is assembled in an ovenproof dish with alternating layers of thinly sliced potatoes, onions, and anchovies, then baked with cream and a topping of butter and breadcrumbs for a golden crust. The result is a tender, rich casserole with a delicate balance of savory and creamy flavors, typically served as a side dish.
Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
Servings:
6
servings
Course:
Main Course
Cuisine:
Swedish
Ingredients
- 700 g potatoes raw
- 250 g anchovy fillet marinated
- 2 onion large
- 300-400 ml cream
- 3 tbsp breadcrumbs
- butter
Instructions
- Begin by peeling the potatoes and cutting them into thin strips. Peel the onions and slice them thinly, then gently sauté them in a small amount of butter without allowing them to brown.
- Take an ovenproof baking dish and grease it. Start by creating a layer at the bottom with the sliced potatoes. Next, add half of the sautéed onions and half of the sprat (anchovy) fillets. Follow this with another layer of potatoes, and then add the remaining onions and sprats. Finish with a final layer of potatoes, ensuring the surface is even.
- Season the dish by grinding some fresh pepper over the top and lightly sprinkling it with salt. Pour the cream over the layers until it is nearly visible through the potatoes. To enhance the texture and flavor, you can also dot the top with small pats of butter. Optionally, you can add a sprinkling of breadcrumbs for a crispy finish.
- Place the prepared dish in the oven and bake it at 250°C (475°F) for approximately one hour or until it turns golden brown.
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