This dish is a take on Gratin Dauphinois/pommes lyonnaises, a kind of crazy Swedish version of this very lyonnais dish. What could be more delicious than cream onions potatoes baked slowly in cream and butter and to give it a weird twist the addition of anchovies.
Ingredients
30g can anchovy fillets in olive oil
25g butter
2 medium onions, very finely sliced
4 medium, waxy potatoes (about 800g), thinly sliced
284ml carton double cream, made up to 300ml with milk
Get ready.....for...
Jansson's tempation
Ingredients
30g can anchovy fillets in olive oil
25g butter
2 medium onions, very finely sliced
4 medium, waxy potatoes (about 800g), thinly sliced
284ml carton double cream, made up to 300ml with milk
Method
- Preheat the oven to 200°C/fan180°C/gas 6.
- Clean the anchovies gently under tap water and chop
- Gently heat half the butter in a saucepan, add the onions and fry over a low heat for 15 minutes.
- Thin the potatoes thinly and arrange them in a buttered over dish
- One layer at the time
- Between layer add onions, the mixture of cream and milk, salt, pepper, anchovies.
- Till you reach the top or run out of potatoes
- Bake between 50 minutes to an hour. Check the potatoes are well cook as the cooking time depends entirely on the kind of potatoes used. it could take an extra 20minutes more.
4 comments:
How funny, I was writing about this recipe the other day!
Great minds think alike- Such a good recipe - looking forward to read your article- wasn't on your blog, didn't see it. Will you vote for it then:)
This is a great dish and you've made it look delicious. I'm always scared off a bit by the amount of cream - I'm such a wimp. But of course I'll vote for it.
oh no no no don't be scared double cream is 48% of the total amount (of cream) divide this by the number of diners and it is not tooo scary
Thanks for your vote
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