Creamy Swedish Potato and Anchovy Casserole

Ingredients

• 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
• 8-10 anchovy fillets, drained and chopped 8-10 anchovy fillets, drained and chopped
• 200 ml (3/4 cup) heavy cream 200 ml (3/4 cup) heavy cream
• 200 ml (3/4 cup) sour cream 200 ml (3/4 cup) sour cream
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until softened and translucent.
3. 3.
   Grease a baking dish with butter or cooking spray.
4. 4.
   Layer half of the sliced potatoes in the bottom of the baking dish, followed by half of the cooked onions and half of the chopped anchovies. Season with salt and pepper.
5. 5.
   Repeat the layers with the remaining potatoes, onions, and anchovies.
6. 6.
   In a bowl, mix together the heavy cream and sour cream. Pour the mixture evenly over the potato layers.
7. 7.
   Sprinkle the breadcrumbs over the top of the casserole.
8. 8.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
9. 9.
   Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
10. 10.
    Allow the casserole to cool for a few minutes before serving.

Treat your ingredients with care...

• Anchovies — If you prefer a milder flavor, you can reduce the amount of anchovies or rinse them before using. Alternatively, you can substitute them with capers for a different twist.

Tips & Tricks

• For a vegetarian version, you can replace the anchovies with thinly sliced mushrooms for a similar umami flavor.
• To make the casserole more indulgent, you can sprinkle grated cheese on top before baking.
• Serve the Janssons frestelse with a side of lingonberry jam for a traditional Swedish accompaniment.
• Leftovers can be reheated in the oven or enjoyed cold the next day.

Serving advice

Janssons frestelse is best served hot, straight from the oven. It can be enjoyed as a main course with a side of salad or steamed vegetables. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To present the Janssons frestelse, scoop out individual portions onto plates or serve it directly from the baking dish. The golden brown top layer should be visible, and you can sprinkle some additional chopped parsley on top for an elegant touch.