OK, so maybe with the weather being lousy, I have to find something interesting to do. Robin found a good Sweedish recipe for Gravlax, but she also tripped over this recipe for potatoes – Jansson’s Temptation. This really looks good and I will make it for dinner tonight to go with the lamb. Here is a link for more Sweedis Recipes.

Jansson’s is a grown up Potato Dauphinois and is served as a stand alone dish. A must at Christmas and for those midnight feasts served at really good, fun and late parties, where you need more sustenance to go on dancing. An icy cold beer and maybe a little snaps goes well with Jansson.

Ingredients:
2 large onions
7 anchovy fillets (n.b Swedish anchovy)
7 large potatoes (Desirée or King Edward)
5 oz double cream
3 oz milk (3% fat)
2 oz butter
2 T natural breadcrumbs

Directions:
Pre-Heat oven to 400°F

Peel the potatoes and julienne. Peel and slice the onions thinly and soften in butter in a frying pan, until golden brown.

Butter an oven-proof dish. Layer the sliced potatoes, onion and anchovy fillets. Start and finish with the sliced potatoes. Pour over some of the anchovy brine and cover with the cream/milk liquid.

Bake in a 400°F for approx 30 min. Sprinkle with breadcrumbs and shave some butter on top of the dish. Cook for another 20 min, until the potatoes are tender and the surface is nicely browned

So, give it a try. It really sounds good, especially with the addition of the anchovy. Cheers!