Nordic Temptation with Anchovies
Nordic Temptation with Anchovies
This twist on the classic Swedish casserole, Jansson's Temptation (Jansson frestelse), substitutes traditional sprats with rich, savoury anchovies. The result is an ultra-comforting, deeply savoury gratin where sweet cream-soaked potatoes melt together with bold fillets and sweet caramelized onions.
Ingredients
- 2.2 lbs (1 kg) Red potatoes, peeled
- 3 large onions, thinly sliced
- 2 tablespoons butter (plus extra for greasing)
- 2 cans (approx. 3.5 oz / 100g each) salt-cured anchovy fillets in oil or brine (drain the liquid, or reserve a splash if you prefer a saltier punch)
- 1.5 cups (350 ml) heavy whipping cream
- 1/2 cup (120 ml) whole milk
- 1 cup plain breadcrumbs
- Freshly ground black pepper (salt is usually unnecessary due to the anchovies)
- Fresh dill or parsley, chopped (for garnish)
Instructions
- Prep the Oven and Dish: Preheat your oven to 400°F (200°C). Generously butter a 9x13-inch baking dish.
- Caramelize the Onions: Melt the 2 tablespoons of butter in a skillet over medium heat. Add the sliced onions and sauté slowly for 15 to 20 minutes, stirring occasionally, until soft, translucent, and lightly golden brown.
- Cut the Potatoes: Cut the peeled potatoes into thin matchsticks (julienne style, roughly 1/4-inch thick).
- Layer the Casserole:
- Spread one-third of the potato matchsticks evenly across the bottom of the prepared baking dish.
- Add half of the caramelized onions and half of the anchovy fillets, distributing them evenly over the potatoes.
- Add a second layer of one-third of the potatoes, followed by the remaining onions and anchovies.
- Finish with the final third of the potatoes on top.
- Pour the Cream Mixture: In a jug, whisk together the heavy cream and whole milk. Pour the mixture evenly over the casserole. Grind a generous amount of black pepper over the top. (Note: Press down lightly with a spatula so the liquid nearly reaches the top layer of potatoes).
- Add the Crust: Sprinkle the breadcrumbs evenly across the top layer. Dot with a few tiny cubes of butter if desired for extra golden crispness.
- Bake: Bake in the center of the oven for 50 to 60 minutes. The potatoes should be completely tender when tested with a knife, the cream should be mostly absorbed and bubbling, and the breadcrumbs should be deeply golden brown. (If the top browns too quickly during baking, loosely cover it with foil for the last 15 minutes).
- Rest and Serve: Remove from the oven and let rest for 10 to 15 minutes so the gratin can set up properly. Garnish with fresh chopped dill or parsley before serving hot.
Chef's Tip: For an architecturally stunning presentation, you can bake this in individual cylindrical rings or ramekins, then invert them onto plates to serve as neat, towering portions topped with fresh herbs.