Janssons Frestelse

Step 1

Set the oven to 400°F and wait for the indicator light or beep to signal it has finished preheating, about 10 minutes.

Step 2

Peel each potato by holding it in one hand and drawing a vegetable peeler lengthwise along the surface, rotating as you go, until all brown skin is removed.

Step 3

Place each peeled potato on a cutting board and slice straight down lengthwise into thin matchsticks about 1/8 inch wide and 2–3 inches long, like shoestring fries.

Step 4

Cut the onion in half from root to tip, place each half cut-side down on the board, then slice lengthwise into very thin half-moon strips about 1/8 inch thick.

Step 5

Pat the anchovy fillets dry with paper towels, then mince them into small pieces about the size of rice grains.

Step 6

Pour 1.5 tablespoons of butter into a 9-by-13-inch baking dish and coat the bottom and sides evenly by tilting and turning the dish.

Step 7

Layer half of the sliced potatoes across the bottom of the buttered dish in an even layer, then scatter half of the onion strips over the potatoes.

Step 8

Sprinkle the minced anchovies evenly over the onions, then layer the remaining potatoes on top, followed by the remaining onion strips.

Step 9

Pour the 1.5 cups of cream and 0.5 cup of milk over the potato and onion layers until the liquid reaches about three-quarters of the way up the dish.

Step 10

Dot the remaining 1.5 tablespoons of butter across the top surface in small pieces about the size of peas, then sprinkle 0.5 teaspoon salt and 0.25 teaspoon pepper evenly over everything.

Step 11

Place the baking dish in the preheated 400°F oven and bake uncovered for 35–40 minutes until the top turns golden brown and the cream bubbles at the edges.

Step 12

Remove the dish from the oven using oven mitts and let it rest on a kitchen counter for 5 minutes before serving so the cream sets slightly.