Jansson’s Temptation
This Swedish Christmas favourite was named (according to some) after a food-loving Swedish opera singer called Pelle Janzon, who was singing his heart out in the early 1900s. Andrew first learned to cook this dish from chef Walter Bourke, a former ballet dance and influential Melbourne chef, whose wife Maria is Swedish. It’s layered with anchovies, smothered in cream and baked, so you can’t go wrong. Don’t wait for Christmas.
Ingredients 8
1 tbsp butter, softened
6 desiree potatoes, medium, rinsed, cut into large matchsticks, do use a mandoline
80 g anchovy fillets
5 golden shallots, large, diced
500 ml pouring cream (whipping cream)
1⁄2 tsp salt flakes
Pinch white pepper
50 g unsalted butter, extra, cold, diced
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Method 7
Preheat the oven to 190°C (375°F). If you are using a fan-forced oven, turn off the fan, we find conventional heat is better for this recipe.
Butter the base of a 20 × 26 cm (8 × 10 in) ceramic baking dish (or a round ovenproof dish of a similar size) with the soft .
Layer 1 cm (½ in) of the in the base of the dish. Evenly arrange one-third of the and one-third of the over the potato.
Repeat twice more with remaining , and , finishing with a layer of potato.
Combine , and in a small saucepan over a medium heat and bring to a simmer. Immediately pour over the . Top with the diced .
Bake for 1 hour or until the are soft when pierced with a knife (if they seem a little firm, cook for a further 10 minutes or until cooked).
Set aside for 30 minutes to rest or until ready to serve. Return to the oven for 15 minutes to reheat when you wish to serve.
