Jansson's Temptation

This is the first time I've ever worked with anchovies, and I think they get a bad reputation because people have simply never experienced them as a flavor enhancer, used properly. I decided to make this dish because I'm part Swedish, and because I love Caesar salads. And, I'm not afraid of anchovies!

Jansson's Temptation
(Potato, onion, & anchovy gratin)

2 T. butter (for coating the baking dish)
8 small Yukon gold potatoes
1 tin anchovies, drained and chopped
1/2 large sweet onion
1 c. grated cheese (your choice) *
1/2 c. heavy cream

Heat oven to 400˚ and butter a 8" square –OR- 11 x 7" baking dish.

Chop onion and saute until lightly browned. Set aside.

Microwave potatoes for about 5-7 minutes, until tender. Cut out any bad spots, and slice. (I left the skins on, but you can peel them, if you want.)

Place potato slices in an even layer in buttered dish. Sprinkle with half of the browned onions, then add chopped anchovies as evenly as you can. Top with half of the cheese. Repeat layers. Slowly pour cream over the top, evenly around pan.

Bake for 30 minutes, or until edges are bubbly and a little browned.


NOTES: It was difficult to work with the chopped anchovies; I think next time, I will throw them in the food processor with the cream, and pour that on in layers, to help distribute the salty anchovy taste.

*I used a blend of Swiss, smoked gouda, colby, and mozzarella...that's what I had in the fridge.

This is my interpretation of the dish; it is a smaller casserole, and I pre-cooked the potatoes to cut down the baking time. You can look up the name to find more classical versions, if you are curious. Apparently, it is a traditional Swedish dish.