Jansson's Temptation

Ingredients for 4 servings:

• 800 g potatoes, waxy, preferably large
• 3 m.-sized onion(s)
• 2 cloves garlic
• 1 bunch of parsley
• 100 g anchovy fillet(s) in oil
• Butter for the mold
• Black pepper, freshly ground
• Nutmeg, freshly grated
• 1 organic lemon(s), zest and juice
• 200 g whipped cream
• 2 tbsp breadcrumbs
• 50 g butter flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

with potatoes, anchovies and lemon

Peel the potatoes and cut into approximately 5 mm thick sticks. Peel the onions and garlic. Slice the onions into thin rings and garlic into thin slices. Wash the parsley, shake dry, and finely chop the leaves. Drain the anchovies in a sieve, reserving the oil. Preheat the oven to 200°C (top/bottom heat). Butter an ovenproof dish. Place half of the potatoes on the bottom of the dish. Sprinkle the onions, garlic, anchovies, and parsley over the potatoes and season with pepper, nutmeg, lemon zest, and lemon juice. Arrange the remaining potatoes on top. Pour the anchovy oil and cream over the potatoes. Sprinkle with the breadcrumbs and place the butter in knobs on top. Place the casserole in the center of the oven and bake for 30-40 minutes. Serve in the dish.