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Recipe: Jansson's Temptation (potatoes with anchovies)

Side Dishes - Potatoes
Jansson's Temptation

1 1/2 lb baking potatoes, peeled
2 oz unsalted butter
1 large onion, quartered, thinly sliced
1/3 cup whipping cream
1/2 cup milk
1 can (2 oz/ 60 g) anchovy fillets, drained
salt to taste
pepper to taste
6 tablespoons fresh white bread crumbs
flat-leaf parsley sprigs, to garnish

Preheat oven to 400F (200C). Cut potatoes in half length-wise. Place flat-side down and cut into 1/8-inch slices, then cut slices into 1/4-inch matchstick strips. In a large frying pan, melt 3 tablespoons butter, add onion and fry gently for 5 minutes, stirring occasionally. Add potato sticks and continue frying gently for 5 minutes, stirring frequently to prevent sticking. Remove from heat. Mix cream and milk together. Put half onion and potato mixture in a shallow ovenproof dish. Chop half the anchovies and sprinkle over top. Season lightly with salt and liberally with pepper. Pour over half the cream mixture. Cover with remaining onion and potato mixture and press down firmly with a fish slice. Season again. Sprinkle bread crumbs evenly over surface and press lightly. Pour over remaining cream mixture. Melt remaining butter and drizzle over top. bake for 35-40 minutes, until golden brown and cooked through. Cut remaining anchovies in half lengthwise and arrange in a lattice design over the top. Garnish with parsley and serve hot.

Serves 4
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