Jansson's Temptation- Swedish Creamed Anchovy Potatoes

Jansson's Temptation- Swedish Creamed Anchovy Potatoes

This delicious side dish is basically casserole made from julienned potatoes blended with anchovy fillets smothered in cream and onions. For the anchovy adverse- any sharp fishy taste is muffled after they are melted into the potatoes and cooked cream sauce. Give it a shot!

5 from 1 vote

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Course: Appetizer, Side Dish

Cuisine: Scandinavian, Sweden

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Author: My Hungry Traveler

Equipment

Oval casserole dish (13x8x2-inches is ideal)

Ingredients

2 lbs Russet potatoes, peeled
3½ oz Can anchovy in oil (Sub: sprats)
1½ cup Onion, thinly sliced
2 tsp Coarse black pepper
1½ cup Heavy cream

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Instructions

Preheat oven to 375°F (190°C). Cut peeled potatoes into ¼-inch slices. Stack slices and cut into ¼-inch strips like thin French fries.
Cover the bottom of a baking dish with half of the potatoes. Remove anchovy fillets from can, break them into 3-4 pieces each. Scatter anchovies over potatoes. Pour remaining liquid from the can over that and then scatter onions and half the pepper over that. A add a final layer with the the remaining potatoes. Pour the cream over everything and sprinkle with remaining pepper.
Place dish in the oven and bake until potatoes are done, about 45 to 55 minutes. Let cool for 5 minutes and serve warm.

Notes

4 tbsp of bread crumbs may be added on top prior to baking.

Nutrition