JANSSON'S TEMPTATION (JANSSONS FRESTELSE)
Who Jansson is, we may never know, but this meal is an absolute must on a cold and frigid evening. You might be put off by the inclusion of anchovies, but you will be really surprised at how well the saltiness of the fish works in this dish. If the anchovies are a definite 'no', then substitute smoked salmon. It won't have the same saltiness in each bite, but the salmon can be just as delicious in its own right. This is the one recipe that I get requests for after parties and there is always an amusing display of disbelief afterwards when the inclusion of anchovies is revealed.
Provided by WOLSELEY
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.
- Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
- Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.
Nutrition Facts : Calories 326 calories, Carbohydrate 33.9 g, Cholesterol 70.9 mg, Fat 18.9 g, Fiber 4.2 g, Protein 6.8 g, SaturatedFat 11.4 g, Sodium 307.2 mg, Sugar 3 g
JANSSON'S FRESTELSE
Provided by Food Network
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Peel and cut the potatoes into fine julienne, don't put them in cold water. You will need the starch to thicken the dish. If they become red or gray simply rinse them off quickly and dry them off with a paper towel. Slice the onion into fine slices. Cut the ansjovis (matjes) into small pieces. Butter an oven proof pan and layer the potato, onion and the ansjovis. Begin and finish with the potato. Salt and pepper between the layers. Mix the milk, heavy cream and the marinade and poor it over the dish. Spread a thin layer of bread crumbs on the top and bake it for 50 to 60 minutes, or until the potatoes are nice and soft.
FRESTELSE
Make and share this Frestelse recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Place the potato strips in cold water to keep them from discoloring.
- Heat 2 tbsps.
- of butter and 2 tbsps.
- of oil in a 10 to 12" 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 1/2 to 2-quart souffle or baking dish with the remaining half tbsp.
- 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.
Nutrition Facts : Calories 699.6, Fat 45.1, SaturatedFat 24, Cholesterol 133.7, Sodium 780.1, Carbohydrate 63.7, Fiber 5.7, Sugar 5.8, Protein 13.1
JANSSONS FRESTELSE - JANSSONS TEMPTATION
A simple potato dish named in honour of Pelle Janzon an early 20th century opera singer. Posted for ZWT 6.
Provided by Coasty
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C.
- Peel the potatoes and cut them into strips.
- Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning.
- Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the anchovy filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes.
- Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt.
- Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs. Bake in the oven for about an hour.
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