Janssons Frestelse (Dairy-Free)

Ingredients

• 2 lbs Potatoes
• 2 medium Onion
• 3 oz Anchovy fillets
• 1 cup Plant-based milk (oat or soy)
• 1/2 cup Plant-based heavy cream
• 2 tbsp Dairy-free butter
• 1/4 cup Breadcrumbs
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Peel the 2 lbs of potatoes and slice them thinly. Peel the 2 medium onions and slice them thinly.
3. 3Melt the 2 tbsp of dairy-free butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 5-7 minutes, or until they are softened and translucent. Do not let them brown.
4. 4Grease a baking dish (approximately 8x8 inches or similar size) with a little of the dairy-free butter. Arrange half of the thinly sliced potatoes in an even layer in the bottom of the dish. Top this with half of the sautéed onions, then half of the 3 oz anchovy fillets. Sprinkle with half of the 1/4 tsp salt and half of the 1/4 tsp black pepper.
5. 5Repeat the layering process: add the remaining half of the potatoes, followed by the remaining half of the onions, and then the remaining half of the 3 oz anchovy fillets. Season with the remaining 1/4 tsp salt and 1/4 tsp black pepper. Finish with a final layer of the thinly sliced potatoes.
6. 6Pour the 1 cup of plant-based milk and the 1/2 cup of plant-based heavy cream evenly over the entire dish. Ensure the liquid seeps down through the layers.
7. 7Sprinkle the 1/4 cup of breadcrumbs evenly over the top layer of potatoes.
8. 8Bake in the preheated oven for 45-50 minutes. The dish is ready when the potatoes are tender when pierced with a fork and the breadcrumb topping is golden brown and slightly crisp.

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