Janssons Frestelse (Swedish Potato Casserole Recipe)

anchovy fillets

🥗Healthier: smoked salmon

💰Cheaper: canned sardines

smoked salmon provides a similar umami flavor while being more accessible.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Cut the two onions into thin pieces and cook them on low heat in a tiny bit of butter for about 10 minutes to remove moisture without browning them.

Peel and slice the potatoes into thin strips.

Butter a casserole dish and layer the potatoes first, followed by a thin layer of onions, and then anchovies.

Use 200 g of anchovies, removing them gently with a fork and saving the broth.

Repeat the layering process with the remaining potatoes, onions, and anchovies.

Combine the heavy cream with 3 tablespoons of anchovy broth and mix well.

Pour half of the cream mixture over the casserole and reserve the other half for later.

Add chunks of butter on top and sprinkle with breadcrumbs, which can be homemade if desired.

Bake in the oven for 30 minutes, then add the remaining cream and anchovy broth mixture around the edges of the casserole.

Return to the oven for another 15 minutes until the potatoes are soft.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens