This is my favourite potato dish. Jansson is the Swedish equivalent of Jones so the name may well just mean everyone’s temptation. The idea is similar to the French gratin dauphinoise, but with anchovy rather than grated cheese. The result is more savoury than fishy. I use mussel juice when I have it, but any stock, will add to the dish and if you have no stock then water and a little of the pickling liquor will be fine, as would plain milk. The anchovies called for are the silvery jobs rather than the brown ones, but either or both together will produce a creditable result. Spanish boquerones would be perfect, if these are easier to find. All give a fine, if slightly different, result.
The finished dish should be a touch crisp. If it helps, then either a sprinkling of fresh breadcrumbs or a few dots of butter across the top will achieve that effect.
Watch out for the seasoning. Anchovies are salty, so put in less than you would for a gratin dauphinoise.
- 1200 grams maincrop potatoes (peeled and cut into batons)
- 1 onion (finely chopped)
- 12 anchovy fillets
- 400 millilitres hot stock or whole milk
- 1 litre double cream
Jansson’s Temptation is a guest recipe by Shaun Hill so we are not able to answer questions regarding this recipe
- Preheat the oven to 180°C/fan 160°C/gas mark 4.
- Season the potatoes, then turn in a bowl with the onion and anchovies. Spoon into an ovenproof dish and pour over the stock/milk and the cream.
- Cover with foil and bake for about 1½ hours until soft. Remove the foil, return to the oven and continue to bake until starting to crisp.
- Allow to rest for 10 minutes before serving.