Frestelse Food

JANSSON'S TEMPTATION (JANSSONS FRESTELSE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.
• Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
• Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.

JANSSON'S FRESTELSE

Steps:

• Preheat oven to 400 degrees. Peel and cut the potatoes into fine julienne, don't put them in cold water. You will need the starch to thicken the dish. If they become red or gray simply rinse them off quickly and dry them off with a paper towel. Slice the onion into fine slices. Cut the ansjovis (matjes) into small pieces. Butter an oven proof pan and layer the potato, onion and the ansjovis. Begin and finish with the potato. Salt and pepper between the layers. Mix the milk, heavy cream and the marinade and poor it over the dish. Spread a thin layer of bread crumbs on the top and bake it for 50 to 60 minutes, or until the potatoes are nice and soft.

FRESTELSE

Steps:

• Preheat oven to 400 degrees.
• Place the potato strips in cold water to keep them from discoloring.
• Heat 2 tbsps.
• of butter and 2 tbsps.
• of oil in a 10 to 12" skillet; when the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown.
• With a pastry brush or paper towels, spread a 1 1/2 to 2-quart souffle or baking dish with the remaining half tbsp.
• of butter.
• Drain the potatoes and pat them dry with paper towels.
• Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onions and anchovies ending with potatoes.
• Sprinkle each layer with a little white pepper.
• Scatter bread crumbs over the top layer of potatoes and dot the casserole with the 2 tablespoons of butter cut into bits.
• In a small saucepan, heat the milk and cream until it barely simmers, then pour over potatoes.
• Bake in the center of the oven for 45 minutes or until the potatoes are tender when pierced with the tip of a sharp knife or skewer and the liquid is nearly absorbed.