TRISH DESEINE shares her recipe for a warm and comforting winter supper …
Jansson’s Temptation, arguably Sweden’s most famous dish, is a luscious gratin made with potatoes cut into sticks, soft cooked onions, cream (lots of cream) and brined sprats. Here, I’ve used anchovies (though you could add bacon instead) laced the whole thing with plenty of cheese and topped it with scallions for a warm and comforting winter supper.
2 hours cooking
15 minutes preparation
2 large baking potatoes
3 or 4 salted anchovies, chopped finely
1 large onion, peeled and sliced
120ml or so (more or less, as you like) cream
30g cheddar, grated
Grated parmesan and scallions to garnish
Heat the oven to 180°C. Wrap the potatoes in foil and bake them for around one and a half hours until the flesh is soft. Cut a hat in the top of the potatoes, scoop out and mash the flesh in a bowl, mix in the anchovies and keep it warm.
About twenty minutes before serving, melt the butter in a frying pan and sweat the onions until they are soft but not coloured. Tip in the potatoes and anchovies and pour in the cream. Heat gently until it starts to bubble then add the grated cheddar and let it melt.
Spoon the mixture back into the potato shells, sprinkle liberally with parmesan and pop back into the oven to heat through and let the parmesan brown and bubble.
Remove from the oven, garnish with scallions and serve with a green salad.
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