Janssons Temptation

Name: Janssons Temptation
Ingredients: 6 to 8 potatoes, about 2 pounds; 3 tablespoons butter, more or less; 2 medium onions, roughly chopped; At least a dozen anchovy fillets (about one 2-ounce tin), chopped; Black pepper to taste; 2 tablespoons bread crumbs, preferably homemade (page 580); 2 cups milk, cream, or half-and-half

7 ingredients

11 steps

Ingredients

6 to 8 potatoes, about 2 pounds
3 tablespoons butter, more or less
2 medium onions, roughly chopped
At least a dozen anchovy fillets (about one 2-ounce tin), chopped
Black pepper to taste
2 tablespoons bread crumbs, preferably homemade (page 580)
2 cups milk, cream, or half-and-half

Directions

1

Preheat the oven to 375F.
2

Peel the potatoes and slice them 1/8 to 1/4 inch thick (I use a food processor or mandoline).
3

Place them in cold water to keep them from discoloring.
4

Put 2 tablespoons of the butter in a skillet and turn the heat to medium.
5

When the butter melts, turn the heat up to medium-high and add the onions.
6

Cook, stirring occasionally, until the onions are soft, about 5 minutes, then turn off the heat.
7

Butter a baking pan.
8

Drain the potatoes and alternate layers of potatoes, anchovies, and onions, with potatoes as the top and bottom layers.
9

Sprinkle black pepper liberally over each layer; you dont need any salt.
10

Top with the bread crumbs and a few dots of butter, then pour the milk or cream over the top.
11

Bake for about 40 minutes or until the top is browned, the liquid is absorbed, and the potatoes are tender.