Janssons Frestelse

Raaka-aineet

• 800 g potatoes
• 125 g tin Swedish anchoviesKorvike: regular anchovies
• 2 large onions
• 300 ml heavy cream
• 100 ml milk
• 30 g butter
• 3 tbsp breadcrumbsKorvike: panko

Ohjeet

1. 1

   Peel potatoes and cut into thin matchsticks (not slices — sticks are traditional).

2. 2

   Thinly slice onions and saute in butter until soft and golden.

3. 3

   Butter a baking dish generously. Layer half the potatoes, then onions and anchovies with their brine, then remaining potatoes.

4. 4

   Mix cream and milk, pour over the gratin until it almost reaches the top layer.

5. 5

   Sprinkle breadcrumbs and dot with butter on top.

6. 6

   Bake at 200C for 45-50 minutes until golden brown and potatoes are tender when pierced.

7. 7

   Let rest 10 minutes before serving. This is traditionally part of the Swedish Christmas smorgasbord.