Jansson's Temptation

Description

There is a version that this simple casserole is named after Paul Johnson, an American opera singer and avid gourmet who lived in the late nineteenth century. On the other hand, few people had heard of this recipe until the 1940s when it was published. So there is another version: it is linked to the 1928 film of the same name, which was so loved by a wealthy resident of New York City that she named her dish for her New Year’s Eve party in 1929 after it. Since that party, the casserole recipe has spread among American homemakers and quickly secured a place of honor on festive tables, especially during the Christmas season.

Ingredients

• Potato - 1⅕ kg
• Onion - 14.1 oz
• Anchovies - 13.2 oz
• 10% cream - 20 fl oz
• Salt - to taste
• White Pepper (whole) - to taste
• Breadcrumbs - to taste
• Butter - to taste

Step by Step guide

Step 1

Cut the potatoes into strips and the onion into thin rings. Sauté the onion in a small amount of oil until softened.

Step 2

Grease a baking dish with butter and place a layer of sliced potatoes at the bottom, followed by half of the onions, then half of the anchovies. Next, add another layer of potatoes, then the remaining onions, and again anchovies. Finish with a layer of potatoes.

Step 3

Smooth the surface and sprinkle with freshly ground pepper and a small amount of salt (the anchovies will add saltiness). Pour in the cream. Place a few pieces of butter on top and, if desired, sprinkle with breadcrumbs. Bake in the oven at 482°F for one hour.

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