Swedish potato casserole | jansson’s frestelse



  • 2 lb potatoes, peeled and cut into fine strips
  • 2 large onions thinly sliced
  • 2 tbsp unsalted butter
  • 1 oz anchovies in oil, drained (the oil will be used) and chopped
  • 1 tbsp anchovy oil
  • 2 cups heavy cream
  • 3 tbsp bread crumbs
  • Salt and pepper to taste


40 minutes
  • 1Preheat oven to 350 F (180 C)
  • 2Heat a large skillet, melt butter. Add onions and cook for around 10 minutes, until golden brown.
  • 3Grease a large baking dish, place half the potatoes, cover with the onions, spread the anchovies and cover with remaining potatoes. Sprinkle some salt and pepper.
  • 4In a small bowl mix well heavy cream and anchovy oil. Add salt, if necessary.
  • 5Cover the potatoes with the heavy cream mixture.
  • 6Sprinkle the bread crumbs and bake for aproximately 1 hour and 15 minutes. Cover the first 30 minutes with aluminum foil.
  • 7
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