Jansson´s temptation
Swedish creamy potato gratin with sprat fillets.
Equipment
- Mandolin cutter optional
- Large baking dish
Ingredients
- 3 pounds potatoes 1,4 kg
- 2 onions
- 1 tablespoon butter
- 2 cans Swedish anchovies (canned, spiced sprat fillets)
- 2 cups heavy cream 4,8 dl
- 1 teaspoon black pepper
- ½ teaspoon salt
On top
- 4 tablespoon bread crumbs
- 2 tablespoon butter
Instructions
- Preheat the oven to 225°C (435°F).
- Peel the onion and cut into strips or small cubes.
- Fry the onions in a pan with some butter until they are soft.
- Peel the potatoes and then cut them into thin strips using, for example, a mandolin( with julienne blade) or food processor.
- Mix the cream and the spiced brine from the anchovies.
- Cut the anchovies into 1 cm, 0,4 inch thick slices. (or leave them bigger if preferred)
- Lightly grease an ovenproof baking dish.
- Cover the bottom of the dish with a third of the potatoes, then add half the fried onions and half the fish pieces. Sprinkle salt and pepper on top. Add another layer with ⅓ potatoes, the rest of the onions and anchovies, salt and pepper. On top add the rest of the potatoes.
- Flatten the surface, then pour the cream mixture on top. Spread out the breadcrumbs on top and some thin butter slices.
- Bake in the oven for about an hour so the top is golden brown and the potatoes are soft. If it starts to brown too much, add a piece of foil on top for the last 10-15 minutes.
Notes
You can also choose to have the fish fillest a bit bigger, especially if you know someone in your family not to like fish, then it is easy to pick them out.
1 can of Jansson files is 125 grams with 80 grams of fish. Total for the recipe 8-9 ounces with 5,6 ounces of fish.
Serve with pickled beets, cucumber or a fresh salad.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 42gProtein: 9gFat: 37gSaturated Fat: 23gFiber: 2.4gCalcium: 96mg
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