Ingredients with Measurements:
- 6 medium-sized potatoes, peeled and thinly sliced
- 2 large onions, thinly sliced
- 8-10 anchovy fillets, drained and chopped
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing potatoes and onions
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until they are soft and translucent, about 5-7 minutes.
3. Add the chopped anchovy fillets to the skillet and cook for another 2-3 minutes until the anchovies have dissolved.
4. In a separate bowl, mix together the heavy cream and milk.
5. In the baking dish, layer half of the sliced potatoes on the bottom.
6. Pour half of the onion and anchovy mixture over the potatoes.
7. Season with salt and pepper.
8. Repeat with another layer of potatoes, onion and anchovy mixture, and seasoning.
9. Pour the cream and milk mixture over the top of the potatoes.
10. Cover the baking dish with foil and bake for 45 minutes.
11. Remove the foil and bake for another 15-20 minutes until the top is golden brown and the potatoes are tender.
12. Let the dish cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 30g
- Protein: 8g
- Sodium: 500mg
Substitutions for ingredients:
- If you don't have anchovy fillets, you can substitute with 1-2 teaspoons of anchovy paste.
- You can use half and half instead of heavy cream and milk.
Variations:
- You can add grated cheese on top of the dish before baking for a cheesy twist.
- You can add sliced mushrooms to the onion and anchovy mixture for extra flavor.
Tips and tricks:
- Use a mandoline or sharp knife to slice the potatoes and onions thinly and evenly.
- Make sure to season each layer of potatoes and onions with salt and pepper.
- Let the dish cool for a few minutes before serving to allow the cream to thicken.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes until heated through.
Presentation ideas:
- Serve the Creamy Jansson's Temptation in individual ramekins for a fancy presentation.
- Garnish with fresh herbs like parsley or chives.
Garnishes:
- Fresh herbs like parsley or chives.
Pairings:
- This dish pairs well with roasted chicken or beef.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the top of the dish is not getting golden brown, you can broil it for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to cook the dish to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Jansson's Temptation is a traditional Swedish dish that was created in the early 1900s by a Swedish opera singer named Pelle Janzon.
Flavor profiles:
- Creamy, savory, and slightly salty.
Serving suggestions:
- Serve the Creamy Jansson's Temptation as a main dish with a side salad or roasted vegetables.
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Region: Swedish