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Ingredients
10 potatoes, peeled and sliced
10 Swedish anchovy fillets, cut into small pieces, reserving liquid
2 onions, finely chopped
6 tablespoons butter
Salt to taste
White pepper to taste
3 tablespoons flour
1 ½ cups cream
Nutritional analysis per serving
37 grams carbs; 52 milligrams cholesterol; 318 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 17 grams fat; 5 grams fiber; 565 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Grease casserole with 2 tablespoons of butter. Place layer of potatoes in bottom of casserole. Add half the anchovies, onions, flour and 2 tablespoons butter with salt and pepper to taste. Add second layer of potatoes and remaining anchovies, onions, flour and butter, with salt and pepper to taste. Top with final layer of potatoes.
- Step 3
Pour on cream to which has been added anchovy liquid, about 1 teaspoon or less. Add salt and pepper to taste.
- Step 4
Bake, covered, for 1 hour.
- Step 5
Uncover and continue to bake until brown on top, about 20 minutes.
This dish is also known as Janssons frestelse - Jansson's temptation.
Private Notes