This is a very common dish on swedish christmas and easter smorgasbord. It is a potatoe gratin with a slightly salty taste from anchovy fillets.
- 1 kg peeled potatoes
- 1 onion
- 200 g anchovy fillets (2 cans), save the liquid
- 300-400 ml double cream
- butter
Cut the potatoes in french fries sized strips. Peel the onion, cut it in halves and slice it. Put the potatoe strips, onion and anchovy fillets in layers in a baking tray. Pour the liquid and double cream over and put some pieces of butter on top. You can sprinkle some bread crumbs on top to avoid the potatoes from getting burnt but it's not necessary.
Place the baking tray in center of oven 200°C/390°F and bake for approx. 45-60 minutes. The "temptation" is ready when the potatoes are soft.
Jansson's Temptation taste the best with a glass of beer.
