Janssons Frestelse (Egg-Free Potato & Anchovy Casserole)

Ingredients

• 2 lb Potatoes, thinly sliced
• 4 oz Canned anchovy fillets in oil, drained
• 2 medium Onions, thinly sliced
• 1.5 cup Heavy cream
• 0.25 cup Breadcrumbs
• 2 tbsp Butter, melted
• 0.5 cup Milk
• 1 tbsp Potato Starch

Instructions

1. 1Preheat your oven to 400°F (200°C). Use some of the 2 tbsp melted butter to thoroughly grease a baking dish.
2. 2Place half of the 2 lb thinly sliced potatoes evenly in the bottom of the prepared baking dish. Distribute half of the 2 medium thinly sliced onions over the potatoes, then arrange half of the 4 oz drained anchovy fillets on top of the onions.
3. 3Repeat the layering process: add the remaining 2 lb thinly sliced potatoes, followed by the remaining 2 medium thinly sliced onions, and finally the remaining 4 oz drained anchovy fillets.
4. 4In a medium saucepan, combine the 1.5 cup heavy cream and 0.5 cup milk. Heat this mixture over medium heat until it is warm but not boiling, about 3-4 minutes. In a small separate bowl, whisk the 1 tbsp potato starch with 2 tablespoons of the warm cream mixture until smooth to create a slurry, then pour this slurry back into the saucepan.
5. 5Continue heating the cream mixture over medium heat, whisking constantly, for 1-2 minutes until it thickens slightly and coats the back of a spoon. Carefully pour this thickened cream mixture evenly over the layered ingredients in the baking dish.
6. 6Sprinkle the 0.25 cup breadcrumbs over the top of the casserole. Drizzle the remaining 2 tbsp melted butter evenly over the breadcrumbs.
7. 7Bake the casserole in the preheated oven at 400°F (200°C) for 45-50 minutes. The casserole is done when the potatoes are tender when pierced with a fork, and the top is golden brown and bubbling. Let the casserole cool slightly for 10-15 minutes before serving; this allows the flavors to meld and the casserole to set.

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