Joanna Harries’ Janssons Frestelse
I first encountered this Swedish dish (meaning "Janssons' temptation") when I went to visit my old singing teacher in Uppsala several years ago and she made this for me one evening. I loved it so much I made her write down the recipe for me, although I've adapted it a bit over time. It's very simple to make and a properly delicious comfort food for winter. It doesn't look much but it really does taste amazing! I think it's supposed to be made with sprats (Swedish achovjes) but I've always used standard anchovies and it still tastes delicious. The dish is supposedly named after the 19th century Swedish opera singer Pelle Janzon, but that's probably apochryphal!
Picture below is a very mini version because Tesco was very low on potatoes and I didn't want to take too many.
2 large onions
1.5kg approx potatoes
Small amount of butter
1 small jar (100g) anchovies
200g whole milk
Tablespoon or two of dried breadcrumbs if you have them
Sometimes I've added a leek as well, although that's not traditional.
1) Preheat oven - 220 degrees
2) Chop onion and sauté in a little butter for 5 mins
3) Meanwhile peel and chop potatoes into thin slices and then matchsticks, but they don't have to be too thin
4) Drain the anchovies and keep a little of the oil back in a jug
5) In an oven dish, layer onions, achovies and potatoes for 2 or 3 layers, finishing with potatoes.
6) In the jug mix cream and milk with the anchovy oil you saved
7) Pour over the onion/anchovy/potato mass. It should come to just below the top layer of potatoes but not cover them.
8) Sprinkle breadcrumbs over the top, and a few little knobs of butter.
9) Bake in oven for approx 50 mins or until potatoes are cooked.
Serves 4-5 generous portions. You can batch make and freeze.