Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Jansson’s Frestelse
At a Glance
- Total
- 1 hr 15 min
- Servings
- 6.00 serving(s)
Categories
- Side Dish
- Swedish
- Baked
Allergens
- Fish
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Jansson's Frestelse brings together 1/4 cup butter, plus more for buttering casserole dish, 2 large onions, 5 lbs large idaho potatoes or 5 lbs yukon gold potatoes in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 6 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Equipment
11- by 14-inch casserole dish, oven, skillet, knife
Ingredients
- 1/4 cup butter, plus more for buttering casserole dish
- 2 large onions
- 5 lbs large idaho potatoes or 5 lbs yukon gold potatoes
- 7 ounces swedish-style anchovy fillets with brine, such as IKEA Skarpsill (do not pour off the brine)
- 3 1/3 cups heavy cream
- white pepper
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Preheat the oven to 425 degrees F. Butter an 11- by 14-inch casserole dish.
Peel and slice the onions in half, and then into 1/8-inch slices. Sweat the onions in the butter until they have a tiny bit of color.
Peel the potatoes, keeping the peeled ones in cold water so they do not discolor. Cut up the potatoes into evenly sized sticks, about 1/4 by 1/4 by 3 inches (they do not have to be perfect). Do not put the potato sticks back in the water as they will lose too much starch.
Pour the anchovy brine into the heavy cream, stir with a fork and add ground white pepper to taste.
Layer the potatoes, onions and anchovy fillets in the casserole, beginning and ending with the potatoes. Pour the cream mixture over the potatoes until almost to the top. Bake until golden brown on top, 45 minutes. Let rest 5 to 10 minutes before serving. This dish can also be reheated slowly in the oven the next day.
Keep Cooking
More butter Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
