For the Biology christmas party this year I decided to make a classic Swedish christmas dish – a “Jansson”.
Potato gratains in general seldom go wrong, but this recipie is especially flavourful. I added nutmeg and italian spices to the recipie since they often go well with creamy sauces in general.
- 2-3 large russett potatoes (any kind that gets soft is good)
- 1 can of anchovys in oil (50g)
- 350 ml whipping cream
- 1 big yellow onion
- italian herbs
- bread crumbs
Set the oven to 225°C.
Peel the potatoes and chop them in fine strips. Chop the onion in thin half-rings. Mix potato, onion and ancovy filets in a croc pot (pour the oil from the anchovys in too). End with potato on top.
Mix the cream with the spices + salt in a bowl and pour into the croc pot over the other ingredients. Top off with sprinkling bread crumbs all over the top. If you want you can also add thin slices of butter on top to get a harder crust.
Bake in the oven for ca 30 min with the lid and then 15 min without. If you’re using an ovenware without lid, you can put aluminium foil over it so that it doesn’t burn.