Swedish Potato Casserole
Temptation of Jansson

As Monica Eriksson from Kungsbacka, Sweden, taught Lindsay Sterling in Freeport, Maine, September 2014

6 medium yellow potatoes, peeled and cut into quarter inch sticks (like French fries)
1 large yellow onion, sliced
4 Tbsp butter + 1 Tbsp to butter dish
14 Swedish anchovies* or regular anchovies
1 1/4 cup heavy cream
1/4 cup panko breadcrumbs

Preheat oven to 400. Saute onions in 4 Tbsp butter on low to soften onions. Grease a 9x12 casserole dish with the rest of butter. Layer half the potatoes, then the softened onions, then the anchovies, then the rest of the potatoes. Drizzle the oil that the anchovies were packed in over the top. Pour the cream over the potatoes so it pools a little in the bottom of the casserole dish. Shake the breadcrumbs over the top of the potatoes. Bake 45 minutes or until potatoes are soft and the top is browned.

*Swedish anchovies are actually packed in water seasoned with clove, ginger and other spices.  They are available at IKEA in the refrigerator and specialty Scandinavian import stores.

Copyright Lindsay Sterling 2014