Jansons Fristelse - Our traditional Recipe
Delicious recipes are passed down! Here is our recipe, going back 4-5 generations!
You will need…
- 600 g potatoes, peeled
- 150 g yellow onion
- 100 g butter
- 3-4 Englesviken anchovy filets
- 3-4 dl whipping cream
- 50 g bread crumb topping
Directions: Set the oven to 225°C (convection oven)/ 437°F
Cut the onion into thin slices and bake in butter at high heat. Reduce the heat and caramelise the onion in a pan over low heat.
Peel and slice potatoes into cubes, approx.7x7 mm. To maintain the starch, do not rinse the cubes.
Butter an ovenproof dish before placing the ingredients in the dish by layers.
Finish by pouring whipping cream and broth from the anchovies over the contents of the dish. Sprinkle with bread crumbs and top with small slices of butter.
Bake in a preheated oven at 225°C for 30-35 minutes..
Delicious recipes are passed down! Here is our recipe, going back 4-5 generations!
You will need…
- 600 g potatoes, peeled
- 150 g yellow onion
- 100 g butter
- 3-4 Englesviken anchovy filets
- 3-4 dl whipping cream
- 50 g bread crumb topping
Directions: Set the oven to 225°C (convection oven)/ 437°F
Cut the onion into thin slices and bake in butter at high heat. Reduce the heat and caramelise the onion in a pan over low heat.
Peel and slice potatoes into cubes, approx.7x7 mm. To maintain the starch, do not rinse the cubes.
Butter an ovenproof dish before placing the ingredients in the dish by layers.
Finish by pouring whipping cream and broth from the anchovies over the contents of the dish. Sprinkle with bread crumbs and top with small slices of butter.
Bake in a preheated oven at 225°C for 30-35 minutes..
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