JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)
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
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
SWEDISH POTATO CASSEROLE | JANSSON'S FRESTELSE
Learn how to make Jansson's Frestelse, a Swedish Potato Casserole. This dish is incredible, and a great side to the Swedish Meatballs!
Provided by Andrea
Categories Side Dish
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F (180 C)
- Heat a large skillet, melt butter. Add onions and cook for around 10 minutes, until golden brown.
- Grease a large baking dish, place half the potatoes, cover with the onions, spread the anchovies and cover with remaining potatoes. Sprinkle some salt and pepper.
- In a small bowl mix well heavy cream and anchovy oil. Add salt, if necessary.
- Cover the potatoes with the heavy cream mixture.
- Sprinkle the bread crumbs and bake for aproximately 1 hour and 15 minutes. Cover the first 30 minutes with aluminum foil.
JANSSONS FRESTELSE (SWEDISH POTATO CASSEROLE)
Also known as Jansson's Temptation, Janssons Frestelse is an irresistible Swedish potato and fish gratin that is so simple and easy to make but so flavorful. Uses just 5 ingredients, plus salt and pepper!
Provided by Isabel Laessig
Categories Main or side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat your oven to 350°F. Peel and thinly slice onions. Sauté them gently in a pan with butter just until they are soft.
- Drain your anchovies and grease the bottom and sides of a baking dish (or dishes) with the oil you drain.Peel potatoes and cut into strips. This is easy to do with a mandoline.
- Line your baking dish(es) with 1/3 of the sliced potatoes. Then, add half of the sauteed onions and half of the drained anchovies.
- Finally, top with another 1/3 of sliced potatoes and the remaining onions and anchovies.
- Finish with the remaining potatoes. Sprinkle with salt and pepper, then top with cream, slices of butter, and bread crumbs.
- Bake for 45 minutes for smaller dishes and about 1 hour for a larger dish, or until the potatoes are tender. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 684 kcal, Carbohydrate 48 g, Protein 11 g, Fat 51 g, SaturatedFat 31 g, Cholesterol 173 mg, Sodium 348 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
SWEDISH POTATO CASSEROLE RECIPE - (4/5)
Provided by HeatherS
Number Of Ingredients 7
Steps:
- When potatoes are done, whip with the above ingredient until light and fluffy. Put in a well greased casserole dish. Cover with crumb topping: 3/4 cup fine bread crumbs (I use Italian for extra flavor) and 2 tbsp. melted butter. Bake uncovered at 350F for 45 minutes. If you are making the day before allow to cool and place in refrigerator, and cook when needed.
SWEDISH HASSELBACK POTATOES
Take a break from baked potatoes! Serve these scrumptious potato "fans" topped with buttery bread crumbs and Parmesan cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Grease rectangular baking dish, 13x9x2 inches.
- Cut potatoes crosswise into 1/8-inch slices, cutting only three-fourths of the way through to bottom. Place cut sides up in dish. Brush with butter. Sprinkle with salt and pepper.
- Bake uncovered 1 hour, brushing with butter once or twice. Mix cheese and bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake 20 to 30 minutes longer or until tender.
Nutrition Facts : Calories 125, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 125 mg
SCANDINAVIAN POTATO CASSEROLE
Posted for Zaar World Tour 2006, this is almost souffle like in it's lightness but won't collapse on your way to the table with it. It's not fancy but it IS delicious...kind of Scandinavian comfort food.
Provided by JanetB-KY
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat one inch salted water to boiling; add potatoes; heat to boiling again; reduce heat, cover and cook until potatoes are tender, about 20 to 25 minutes; drain.
- Mash potatoes until no lumps remain; beat in half and half slowly; stir in cheese, salt, nutmeg, pepper and egg yolks.
- Beat egg whites until stiff; fold into potato mixture; pour into ungreased 1 1/2 quart baking dish or souffle dish.
- Cook uncovered in 375 degree oven until golden brown, about 45 minutes.
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