JANSSON’S TEMPTATION
Ingredients
Instructions
  1. Soften onions in 30 G butter and 1.5 T oil
  2. Butter a 2 ½ to 3 ½ soufflé dish or similar.
  3. Drain and dry the potatoes and make as many layers as you can of potato and onion interspersed with the anchovy, sprinkling each layer with a little white pepper and ending with a layer of potatoes.
  4. Sprinkle breadcrumbs over casserole and dot with the little cubes of butter.
  5. Heat milk with the cream to a gentle simmer and pour over potatoes.
  6. Bake in the centre of the oven for 45 minutes until tender when pierced with a sharp knife and the liquid is largely absorbed.