Learn how to make Jansson’s Frestelse, a Swedish Potato Casserole. This dish is incredible, and a great side to the Swedish Meatballs!
The translation to this Swedish dish is Jansson’s Temptation and, in my opinion, it couldn't have a more appropriate name 🙂
We ate this delicious potatoes at the Grand Hotel in Stockholm as part of the unforgettable Smorgasbord. They were the side dish to the Swedish Meatballs. Of course, when we got home, I started looking for recipes. This one is the combination of five!
Ingredients
The ingredients to these Swedish Potatoes are:
- potatoes: for this recipe they are peeled and cut into fine strips
- onions: thinly sliced
- unsalted butter
- anchovies in oil: chopped -(and part of the oil will be used)
- heavy cream
- bread crumbs
- salt and pepper
Instructions
More Swedish Recipes
Better than Ikea Swedish Meatballs Recipe
Swedish Pickles
Kanelbullar: Swedish Cardamom and Cinnamon Buns
Swedish Potato Casserole | Jansson’s Frestelse
Learn how to make Jansson’s Frestelse, a Swedish Potato Casserole. This dish is incredible, and a great side to the Swedish Meatballs!
- 2 lb potatoes, peeled and cut into fine strips
- 2 large onions (thinly sliced)
- 2 tbsp unsalted butter
- 1 oz anchovies in oil, drained (the oil will be used) and chopped
- 1 tbsp anchovy oil
- 2 cups heavy cream
- 3 tbsp bread crumbs
- Salt and pepper to taste
- Preheat oven to 350 F (180 C)
- Heat a large skillet, melt butter. Add onions and cook for around 10 minutes, until golden brown.
- Grease a large baking dish, place half the potatoes, cover with the onions, spread the anchovies and cover with remaining potatoes. Sprinkle some salt and pepper.
- In a small bowl mix well heavy cream and anchovy oil. Add salt, if necessary.
- Cover the potatoes with the heavy cream mixture.
- Sprinkle the bread crumbs and bake for aproximately 1 hour and 15 minutes. Cover the first 30 minutes with aluminum foil.
Comments
No Comments