Jansson's Temptation
Swedes often serve this dish with beer as a kind of "nattmat, or night food, which is offered just before a party breaks up to make sure guests go out into the cold with something warm and strong in their stomachs.
Recipe By: Time-Life Cookbook Series (1968
Servings: 6
7 medium boiling potatoes, peeled -- cut 2" x 1/4"
2 1/2 tablespoons butter, divided
2 tablespoons vegetable oil
4 cups thinly sliced yellow onions
16 flat anchovy fillets -- drained
White Pepper to taste
2 tablespoons fine dry bread crumbs
2 tablespoons cold butter -- cut in 1/4" bits
1 cup heavy cream
1/2 cup milk
Preheat oven to 400 degrees; keep potatoes immersed in cold water to keep them from discoloring. Heat 2 tablespoons of the butter and the 2 tablespoons of oil in a 12-inch skillet; when froth subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown. Use the 1/2 tablespoon butter to grease a 2-quart baking dish. Drain potatoes; pat dry with a paper towel. Arrange a layer of potatoes in the bottom of the baking dish; sprinkle with a littlet white pepper. Then alternate layers of the onions and anchovies with potatoes; sprinkle each layer with a little white pepper Top with remaining potatoes; sprinkle with white pepper. Scatter breadcrumbs over top; dot with bits of butter. Heat cream and milk in a heavy saucepan until it simmers; pour over potatoes. Bake 45 minutes or until potatoes are tender and liquid is nearly absorbed.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved