Anchovies scare me. I cannot even begin to explain why. Every time I use them, I'm reminded how much I love their salty taste, the way they disappear into the food, that they don't taste like fish.
And yet, each time I see a recipe involving anchovies I get a little squeamish. When I pull pack the tin, I have to take a deep breath and coax myself onward. But in the end, it is always worth it.
Like these potatoes. Kim Sunee mentions that this dish is part of the holiday meal in Scandinavia, and that makes sense. It's rich and decadent - salty and creamy. It seems perfect for a cold winter night. Sunee was introduced to the dish when she moved to Sweden after finishing school, cooking recipes from her roommate's mother's cookbooks. She calls it a "warm potato temptation" and that's a pretty accurate description!
Jansson's Frestelse (Swedish Potato Temptation)
1 1/2 to 2 lbs Yukon gold potatoes, peeled and sliced
salt and pepper
1 onion, sliced
8-10 oil packed flat anchovy filets
1 container creme fraiche
1 cup heavy whipping cream
- Preheat oven to 375. Place half of the sliced potatoes in a lightly greased baking dish.
- Season with salt and pepper.
- Cover with onion.
- Finish with layer of remaining potato slices and top with anchovy filets.
- Add more salt and pepper, as needed.
- Combine creme fraiche and cream in a small bowl.
- Pour cream mixture over potatoes, adding more cream to cover, as needed. Bake for 45 to 50 minutes.
- Cover with foil if potatoes begin to brown. Uncover and bake another 10 minutes. Remove from heat and let sit 5-10 minutes before serving.