JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)
I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them."
Provided by Engrossed
Categories Potato
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 276.6, Fat 17.4, SaturatedFat 10.6, Cholesterol 62.9, Sodium 230.6, Carbohydrate 26.4, Fiber 3.2, Sugar 2.3, Protein 5.3
JANSSON'S TEMPTATION
Jansson's Temptation was not created in Sweden at all, but in this country, Craig Claiborne found. The splendid dish, which is not unlike a casserole, is made with potatoes that have been cut into julienne strips and blended with anchovy fillets or sprats, plus cream and onions. As the story goes, it was named after a 19th-century Swedish religious leader, Erik Janson, who brought his followers from Sweden to America and founded a community called Bishop Hill in Illinois. Mr. Janson preached staunchly against the pleasures of the flesh and appetite but had a weakness - a particular potato-and-anchovy dish. He was discovered devouring the dish so ravenously that it ruined his reputation. Mr. Claiborne said the story is probably apocryphal (even the spelling of the name is different).
Provided by Craig Claiborne
Categories side dish
Time 1h
Yield 8 or more servings
Number Of Ingredients 5
Steps:
- Heat the oven to 375 degrees.
- Peel the potatoes and cut them into 1/4-inch-thick slices. Stack the slices and cut them into 1/4-inch-thick strips to resemble French fries. There should be about eight cups.
- Cover the bottom of a baking dish (an oval dish measuring 13 by 8 by 2 inches is ideal) with half of the strips. Drain the anchovies, reserving the liquid, and arrange them symmetrically over the potato layer. Pour the reserved liquid evenly over all.
- Scatter the onions and pepper over the top, and then scatter the remaining potatoes over them. Pour the cream over and sprinkle with pepper.
- Place in the oven and bake 45 minutes to one hour, until potatoes are done.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 478 milligrams, Sugar 3 grams
JANSSON'S TEMPTATION
This is originally a Swedish recipe, but it has been a Finnish favourite for a long time. It's unsure who Jansson was - some say it was a pastor and this dish was his only temptation - but suffice to say that it's quite delicious. Traditional recipe has julienned potatoes, but if this seems like too much work you can thinly slice them too.
Provided by kolibri
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 383.6, Fat 26.1, SaturatedFat 15, Cholesterol 111.5, Sodium 1178.5, Carbohydrate 25.4, Fiber 3, Sugar 1.8, Protein 13
MR. JANSSEN'S TEMPTATION
This is a Swedish classic that belongs to the smorgasbord. It's wonderful--try it!
Provided by Stina Djurberg
Categories Potato Side Dishes
Time 1h5m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees (225 degrees C).
- Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. Sprinkle the breadcrumbs over the top, and dot with pieces of butter.
- Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender.
Nutrition Facts : Calories 438 calories, Carbohydrate 68.3 g, Cholesterol 53.7 mg, Fat 14.5 g, Fiber 8.6 g, Protein 10.8 g, SaturatedFat 8.6 g, Sodium 353.9 mg, Sugar 3.9 g
MR. JANSSEN'S TEMPTATION
This is a Swedish classic that belongs to the smorgasbord. It's wonderful--try it!
Provided by Stina Djurberg
Categories Potato Side Dishes
Time 1h5m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees (225 degrees C).
- Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. Sprinkle the breadcrumbs over the top, and dot with pieces of butter.
- Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender.
Nutrition Facts : Calories 438 calories, Carbohydrate 68.3 g, Cholesterol 53.7 mg, Fat 14.5 g, Fiber 8.6 g, Protein 10.8 g, SaturatedFat 8.6 g, Sodium 353.9 mg, Sugar 3.9 g
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