South American Janssons Frestelse

Ingredients

In this South American adaptation, we infuse the traditional Swedish Janssons frestelse with the flavors of South American cuisine. We incorporate South American spices and herbs to add a vibrant twist to the dish, giving it a unique flavor profile that sets it apart from the original. Additionally, we may use local South American ingredients to enhance the authenticity and cultural fusion of the recipe. We alse have the original recipe for Janssons frestelse, so you can check it out.

• 1 kg (2.2 lbs) potatoes, peeled and thinly sliced 1 kg (2.2 lbs) potatoes, peeled and thinly sliced
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 200 g (7 oz) anchovy fillets, drained and chopped 200 g (7 oz) anchovy fillets, drained and chopped
• 2 cups (470 ml) heavy cream 2 cups (470 ml) heavy cream
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp paprika 1 tsp paprika
• 1 tsp dried oregano 1 tsp dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 tbsp olive oil 2 tbsp olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook until caramelized, about 10 minutes.
3. 3.
   In a greased baking dish, layer half of the sliced potatoes, followed by half of the caramelized onions and half of the chopped anchovies. Repeat the layers.
4. 4.
   In a mixing bowl, whisk together the heavy cream, ground cumin, paprika, dried oregano, salt, and pepper. Pour the mixture over the layered potatoes, onions, and anchovies.
5. 5.
   Cover the baking dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes or until the top is golden brown and the potatoes are tender.
6. 6.
   Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the casserole.
• Anchovy fillets — Drain the anchovy fillets well to remove excess oil before chopping them. This will prevent the casserole from becoming too oily.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili powder to the cream mixture.
• Serve the casserole with a side of fresh salsa or guacamole to enhance the South American flavors.
• If you prefer a milder taste, you can soak the anchovies in milk for 30 minutes before using them in the recipe.
• Feel free to experiment with different South American spices and herbs, such as cilantro or smoked paprika, to add your own twist to the dish.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

South American Janssons Frestelse is best served hot, straight from the oven. Garnish with fresh herbs, such as cilantro or parsley, for a pop of color and freshness. Serve it as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To make the dish visually appealing, ensure that the layers of potatoes, onions, and anchovies are evenly distributed and visible when serving. Sprinkle some paprika or cumin on top for an extra touch of color. Serve the casserole in individual portions or scoop it out directly from the baking dish for a rustic presentation.