Jansson's temptation (potato and sprat gratin)
A creamy gratin of potato matchsticks, onions softened in butter and Swedish anchovies baked in cream – a must on the Christmas and Easter table, and just as good as a dinner on a dark winter evening. Use Swedish anchovies (spiced sprats), not Mediterranean anchovy fillets.
- 1 h 25Time
- 28 minHands-on
- 4Portions
- ≈ 29 krper portion
- 610kcal per portion
Ingredients for 4 portions
- 1 kgPotato, waxy
- 2Yellow onions
- 2 tbspButter
- 130 gSwedish anchovies, 1 tin, with its brine
- 3 dlDouble cream
- 1 dlMilk
- 2 tbspBreadcrumbs
Method
- Heat the oven to 200 °C. Peel and thinly slice the onions.
- Gently fry the onions in half the butter in a frying pan for about 5 minutes, until soft but not coloured.
- Peel the potatoes and cut them into thin matchsticks, about 0.5 cm thick.
- Grease an ovenproof dish with a little of the remaining butter. Layer the potatoes, onions and anchovies in the dish, starting and finishing with potatoes. Pour over a little of the anchovy brine.
- Pour the cream and milk over the potatoes. Sprinkle over the breadcrumbs and dot with the rest of the butter.
- Bake in the middle of the oven for about 50 minutes, until the potatoes are tender and the top is golden brown.
- Let the gratin rest for 5 minutes before serving.
The cost is estimated from Swedish grocery prices.
