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Title: JANSSON'S TEMPTATION
Categories: Vegetables, Swedish
Yield: 4 servings
6 md Sized potatoes, peeled and
-cut into 2x1/4 inch strips
-2 tbsp butter
2 md Size onions, thinly sliced
1 3-1/2 oz can Swedish anchovy
-fillets
1 ds Of pepper
2 tb Bread crumbs
3 tb Butter
3/4 c Cream or half and half
Preheat oven to 400F. Keep potato strips incold water
to prevent discoloration. Melt 2 tbsp butter in
skillet and add onions; cook until soft but not brown,
about 5 minutes. Pat potatoes dry. Arange layers of
potatoe, onion and anchovies in a greased 1 1/2 to 2
quart baking dish. Begin and end with potatoes. Dot
casserole with butter and sprinkle with pepper and
bread crumbs. Pour cream around the casserole. Bake in
the center of the oven until the potatoes are tender
and most of the liquid is absorbed, about 45-60
minutes. Serves 4-6.
Origin: Cookbook Digest, Nov/Dec 1991 Shared by:
Sharon Stevens
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