JANSSON'S FRESTELSE (JANSSON'S TEMPTATION) -- SWEDISH SHREDDED POTATO GRATIN
- Cooking Time: 60
- Servings: 6
- Preparation Time: 120
- 5 to 6 potatoes, thinly sliced using a mandolin or grater (you want thin matchstick-like strips)
- 2 medium onions, sliced
- 20 Swedish anchovy fillets (usually in tins, in oil)
- 2 or 3 Tbsp. butter
- 1 1/4 cups heavy whipping cream
- Let potato strips soak in water for 2 hours to remove some of the starch. Dry well. Saute onions in half the butter. Butter an 8 x 11 1/2 baking dish. Layer 1/3 of potatoes in the dish, and top with 1/2 of the onions and 1/2 of the anchovies. Repeat layer, and cover with remaining 1/3 of potatoes. Dot with remaining butter, and about 2/3 the cream. Cover with foil and bake at 400°F for 30 minutes. Remove foil, sprinkle with remaining cream, and bake another 20 or 30 minutes until potatoes are tender and golden brown. Sink in.
NotesThis is such a delectable dish that I discovered in 2 Swedish restaurants in NYC. I just had to try it at home! So good with brunch!!