| Recipe Name | Jansson's frestelse |
| Recipe Description | Jansson's temptation, a traditional Swedish dish |
| Instructions | Peel the potatoes and grate then coarsely or cut into |
| matchsticks. Drain the anchovy fillets and chop them. Use a |
| little butter to grease a gratin dish;melt the rest in a shallow |
| pan and cook the onions in it until they're soft. Mix the cream |
| together, and stir the chopped anchovies into the cooked |
| onions. |
| Place a layer of the potatoes in the gratin dish then add a layer |
| of onions. Continue until all the potatoes and onions have been |
| used. Pour the cream over the dish and press the potatoes |
| down so they are just submerged. Scatter over the |
| breadcrumbs. Bake in a preheated oven at 200C/400F/Mk6 for |
| an hour until the potatoes are tender and the crust is golden. |
| Utensils | Gratin dish |
| Shallow pan |
| Food Category | Main course |
| Vegetarian |
| Source | Observer |
| Time to Prepare | 1.5 hours |
| Number of Servings | 4 |
| Recipe ingredients: |
| Ingredient | Quantity | Comments |
| Potatoes | 6 | medium, waxy are best |
| Anchovies | 15 | fillets (or at lleast 12) |
| Onion | 2 | medium, peeled/sliced |
| Single cream | 225 | ml/8 floz |
| Whipping cream | 225 | ml/8 floz |
| Breadcrumbs | 1 | handful, dry |
| 20 January 1999 | Page 8 of 19 |