Potato Onion And Anchovy Bake Recipes

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JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)



Jansson's Temptation (Swedish Potato and Anchovy Casserole) image

I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them."

Provided by Engrossed

Categories     Potato

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 6

2 -3 large onions, sliced
3 tablespoons unsalted butter
6 russet baking potatoes, peeled and sliced thin lengthwise
1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
1 1/2 cups heavy cream
salt and pepper

Steps:

  • In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
  • Preheat oven to 400.
  • In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
  • Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
  • Bake the casserole on the middle rack for 10 minutes.
  • Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
  • Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
  • Great served with anything that goes well with a potato side dish.

Nutrition Facts : Calories 276.6, Fat 17.4, SaturatedFat 10.6, Cholesterol 62.9, Sodium 230.6, Carbohydrate 26.4, Fiber 3.2, Sugar 2.3, Protein 5.3

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS



Roasted Potatoes and Onions - Easy and Delicious image

If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.

Provided by curryfamily2012

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
  • Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g

COD & ANCHOVY BAKE



Cod & anchovy bake image

Get your weekly portion of white fish with this healthy all-in-one recipe made with anchovies, tomatoes, spinach and red pepper. It delivers four of your five-a-day

Provided by Sara Buenfeld

Categories     Dinner

Time 55m

Number Of Ingredients 13

1 large or 2 medium potatoes, sliced into 5mm-thick rounds (about 280g)
1 onion, thinly sliced (about 160g)
1 tbsp thyme leaves
10g anchovies, finely chopped
1 tbsp olive or rapeseed oil
1 red pepper, quartered, deseeded and sliced
2 large tomatoes, roughly chopped (about 250g)
1 tsp white wine vinegar
½ tsp vegetable bouillon powder
1 garlic clove, finely grated
2 skinless, boneless cod loins (280g)
25g cheddar, finely grated
250g baby spinach, wilted, to serve

Steps:

  • Cook the potatoes and onions in boiling water for 5-7 mins. Drain, then gently mix with the thyme, anchovies and some black pepper.
  • Meanwhile, heat the oil in a pan and cook the pepper, covered, for 5 mins. Add the tomatoes, vinegar, bouillon and garlic, and cook for 8-10 mins more, uncovered, until the tomatoes have softened. You don't want this to be too wet, so continue to cook until any excess liquid has evaporated, if necessary.
  • Heat the oven to 200C/180C fan/gas 6. Lay the cod loins in a shallow ovenproof dish and spoon over the tomato mixture, then the potato and onion mixture, in even layers. Sprinkle over the cheese. Bake for 30 mins until the cheese is golden and the fish is flaking but moist. Serve with the spinach on the side.

Nutrition Facts : Calories 408 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium

POTATO, ONION AND ANCHOVY BAKE



Potato, Onion and Anchovy Bake image

From mealsforyou.com. Sounds interesting and I thought I might post.Update: 10/22/2008 made this and increased the amount of anchovies and added black olives, sliced & 1 more onion.

Provided by Manami

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

5 medium potatoes, peeled, thinly sliced
2 garlic cloves, peeled
1/8 teaspoon fresh ground nutmeg
1 1/4 cups cream
1 large onion, thinly sliced
5 canned anchovy fillets, drained, chopped
1 ounce grated parmesan cheese
2 ounces grated cheddar cheese
3 tablespoons slivered toasted almonds
fresh parsley leaves, chopped

Steps:

  • Preheat oven to 350ºF.
  • Combine first 4 ingredients in a heavy nonstick pan over medium-high heat.
  • Simmer 5 minutes.
  • Drain, reserve cream, discard garlic.
  • Layer potatoes, onion and anchovies in greased ovenproof dish.
  • Pour over reserved cream, top with cheese, sprinkle with almonds and parsley.
  • Bake uncovered 45 minutes or until potatoes are tender.

Nutrition Facts : Calories 578.2, Fat 34, SaturatedFat 19.1, Cholesterol 108.3, Sodium 422.6, Carbohydrate 54.8, Fiber 7.2, Sugar 4.2, Protein 16.6

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