Recipe - Janssons Frestelse (Janssons Temptation)

7 md Boiling potatoes; peeled &
cut into 2" X 1/4" strips
2 One half tablespoon Butter
2 tablespoon Vegetable oil
2 lg (to 3) yellow onions; thinly
cut or sliced up (4 cups)
16 Flat anchovy fillets;drained
White pepper
2 tablespoon Fine dry bread crumbs
2 tablespoon Butter; cut into 1/4" bits
1 cup Heavy cream
One half cup Milk

Preheat oven to 400øF. Place the potato strips in cold water to keep them
from discoloring. Heat 2 tablespoons of butter and 2 tablespoons of oil in
a 1012" skillet; when the foam subsides, add the onions and cook 10
minutes, stirring frequently, until they are soft but not brown.

With a pastry brush or paper towels, spread a 1 One half to 2quart souffl‚ or
baking dish with the remaining half tablespoon of butter. Drain the
potatoes and pat them dry with paper towels. Arrange a layer of potatoes on
the bottom of the dish and then alternate layers of onions and anchovies
ending with potatoes. Sprinkle each layer with a little white pepper.
Scatter bread crumbs over the top layer of potatoes and dot the casserole
with the 2 tablespoons of butter cut into bits. In a small saucepan, heat
the milk and cream until it barely simmers, then pour over potatoes.

Bake in the center of the oven for 45 minutes or until the potatoes are
tender when pierced with the tip of a sharp knife or skewer and the liquid
is nearly absorbed.

.\\ichele's notes: I hate anchovies. With a passion. But this is one of the
best dishes I ever had. The cream and milk leech the salty anchovy taste
right out and it turns into what can only be described as heaven. A
definite Swedish Christmas staple at our house!

Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia
(1968) Typos by .\\ichele

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini