Janssons Frestelse Janssonss Temptation 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 TEMPTATION

Steps:

• Preheat oven to 375 degrees F.
• Put 2 tablespoons of the butter in a skillet over medium heat.
• When butter melts turn heat up to med/high and add the onions.
• Cook, stirring occasionally, until onions are soft, about 5 minutes, then turn off heat.
• Butter a baking pan.
• Drain the potatoes from the cold water you had them sitting in to prevent discoloring.
• Alternate layers of potatoes, anchovies, onions, and black pepper with potatoes as the top and bottom layers in the baking pan and some pepper on top.
• Top it with the breadcrumbs and some dots of butter from the remaining tablespoon of butter.
• Pour the cream or milk(whichever you're using) over the top.
• Bake for about 40 minutes or until the top is browned, the liquid is absorbed, and the potatoes are tender.

JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)

Steps:

• In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
• Preheat oven to 400.
• In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
• Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
• Bake the casserole on the middle rack for 10 minutes.
• Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
• Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
• Great served with anything that goes well with a potato side dish.

JANSSONS FRESTELSE - JANSSONS TEMPTATION

Steps:

• Preheat oven to 200°C.
• Peel the potatoes and cut them into strips.
• Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning.
• Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the anchovy filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes.
• Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt.
• Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs. Bake in the oven for about an hour.

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.

TRADITIONAL JANSSONS TEMPTATION

Steps:

• Peel the potatoes and onions. Coarsely shed the potatoes. Slice or chop the onion and sauté in a little butter or margarine 5 minutes.
• Alternate layers of potatoes, onion, and anchovies in a lightly greased baking dish, the top and bottom layers consisting of potatoes.
• Pour half the cream and 2-3 tablespoons anchovy juice over the casserole. Dot with butter and sprinkle with bread crumbs. Bake in oven at 345°F for 45 minutes.
• Baste the outer edges of the casserole with the remaining cream towards the end of the 45 minutes.

JANSSON'S TEMPTATION

Steps:

• Preheat oven to 200°C.
• Fry the onions until soft, and mix with julienned potatoes.
• Chop anchovy fillets finely, and keep the anchovy juices.
• In a shallow oven dish, put in a thin layer of potato onion mixture, followed by some anchovies. Repeat until you have used everything, ending up with a potato layer on top.
• Mix the cream with the anchovy juices and pour on the dish.
• Bake in the oven for about an hour.
• Before serving, top with fresh dill.