Janssons Frestelse

Name: Janssons Frestelse
Total time: 1 h 15 min
Yield: 6
Cuisine: Swedish
Ingredients: 1 kg Floury potatoes, peeled; 3 Onions, thinly sliced; 2 tins Swedish ansjovis (pickled sprats), with their brine; 300 ml Double cream; 150 ml Whole milk; 50 g Butter; 3 tbsp Dried breadcrumbs; 1/2 tsp White pepper; 1/2 tsp Salt

Matchstick potatoes layered with onion and Swedish pickled sprats, drowned in cream and baked until the top browns — the dish that decides whether you like Christmas in Sweden.

المصدر

الوصفة من Swedish home kitchens · 🏺 تقليدي · Husmanskost — plain household cooking. Potatoes, cream, pickled things and dill, in portions built for a long dark winter and a short bright summer.

Swedish · julbord casserole — An ownerless traditional dish, so no cook is credited. The cited article confirms the potato, onion, pickled sprat and cream construction, the Christmas-table association and — importantly — that the Swedish ansjovis are sprats rather than anchovies. Quantities and the two-stage cream method are this book's own.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

Food by Drygast Realistic Home Cooking IvanEats

⏱ 75 دقيقة🍽 6 حصة🔥 420 سعرة🇸🇪 السويد

سمكيخالٍ من الغلوتينخالٍ من المكسرات

الخطوات

Heat the oven to 200°C and butter a baking dish generously.
Cut the potatoes into matchsticks about 5 mm thick. Do not rinse them.
💡 Do not rinse. The starch on the cut surfaces is what stops the cream splitting in the oven.
Fry the onions in half the butter over low heat for 10 minutes until soft and sweet, not coloured.
Layer half the potato in the dish, then all the onion and sprats, then the rest of the potato. Season each layer lightly.
Pour over the milk and half the cream, plus 2 tbsp of the brine from the tins. Scatter the breadcrumbs and dot the rest of the butter on top.
Bake 30 minutes, pour on the remaining cream, and bake 25 minutes more until the top is deep gold and a knife goes through easily.

💡 نصائح

Adding the cream in two goes is the trick. All at once and the potatoes boil in it; in two goes they roast, then absorb.
It is on every Swedish julbord and it is the item guests either take twice or avoid entirely. Both reactions are normal.
Rest it 15 minutes out of the oven. Straight out, the cream has not set and it runs across the plate.