Jansson's Temptation

Arla’s Janssons frestelse layers potato, onion and prepared ansjovis fillets with cream. Breadcrumbs and butter finish the potato gratin, which the introduction presents for festive tables.

An onion is peeled and thinly sliced, then softened in one tablespoon of butter. The firm potatoes are peeled and cut into thin strips, and the packing liquid from the ansjovis is mixed with the cream.

A greased ovenproof form holds a layer of potato, then onion and fish fillets, followed by the remaining potato. Cream is poured over the layers, breadcrumbs are scattered on top and the remaining two tablespoons of butter are dotted over the surface.

The gratin bakes in the lower oven at 200°C, or 180°C with a fan, for forty-five to fifty minutes until cooked through. Foil can cover it if the surface takes on too much colour.

It stands for a while before serving so that the flavours settle. Cream surrounds the potato layers, while onion, fish and its packing liquid give the gratin its savoury character.