Jansson's Temptation
Yield
4 servingsPrep
25 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
peeled, cut into 2 x 1/4 inch strips |
|
| 2 | tablespoons |
butter
|
|
| 2 | medium |
onions
thinly sliced |
|
| 3 ½ | ounces |
anchovy fillets
swedish |
|
| 1 | dash |
black pepper
|
*
|
| 2 | tablespoons |
bread crumbs
|
|
| 3 | tablespoons |
butter
|
|
| ¾ | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
potatoes
peeled, cut into 2 x 1/4 inch strips |
|
| 3E+1 | ml |
butter
|
|
| 2 | medium |
onions
thinly sliced |
|
| 101.2 | ml/g |
anchovy fillets
swedish |
|
| 1 | dash |
black pepper
|
*
|
| 3E+1 | ml |
bread crumbs
|
|
| 45 | ml |
butter
|
|
| 177 | ml |
light cream (half&half)
|
|
Directions
Preheat oven to 400℉ (200℃).
Keep potato strips in cold water to prevent discoloration.
Melt 2 tablespoons butter in skillet and add onions; cook until soft but not brown, about 5 minutes.
Pat potatoes dry.
Arrange layers of potatoes, onion and anchovies in a greased 1½ to 2 quart baking dish .
Begin and end with potatoes.
Dot casserole with butter and sprinkle with pepper and bread crumbs.
Pour cream around the casserole.
Bake in the center of the oven until the potatoes are tender and most of the liquid is absorbed, about 45 to 60 minutes.
