Swedish Potato Gratin (Janssons Frestelse)

Janssons Frastelse

Jansson’s Frastelse

* From Delights of Scandinavian Cooking by Renate Kissel

  • 6 medium sized potatoes cut into matchstick sized pieces
  • 500ml cream
  • 12-15 anchovies, preferably swedish if possible (they are less salty than the meditteranean versions)
  • 2-3 stalks of fresh dill
  • plenty of cracked black pepper
  • 3 onions, finely sliced
  • 2 tbl sp. butter

Preheat your oven to 180c (350F) and then grease a baking dish with some of the butter.  Peel the Potatoes and cut them into matchstick sized strips.  Slice the onions thinly and saute them in the remaining butter until golden brown.  In the baking dish layer the potatoes, anchovies and onions, starting and finishing with the potatoes.

In a separate bowl combine the cream with a generous amount of cracked black pepper and the finely chopped dill.  Pour over the potatoes making sure to cover all the exposed bits.  The cream should cover all of the potato.

Bake in the oven for approx 50 minutes or until the top is golden brown.  Serve hot with lemon wedges as a meal on its own or perhaps with some ham.

Happy Cooking & Happy Eating,

Leah

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