Janssons Frestelse (Gluten & Egg-Free)

Ingredients

• 2 lb Potatoes
• 4 oz Anchovy Fillets
• 1 large Onion
• 2 cups Heavy Cream (or Coconut Cream)
• 0.25 cup Gluten-Free Breadcrumbs (optional)
• 2 tbsp Butter (or Dairy-Free Alternative)

Instructions

1. 1Preheat your oven to 375°F (190°C). Use the 2 tbsp of butter (or dairy-free alternative) to thoroughly grease a baking dish.
2. 2Peel the 2 lb of potatoes and the 1 large onion. Thinly slice both the potatoes and the onion into approximately 1/8-inch (3 mm) thick rounds.
3. 3Arrange one-third of the sliced 2 lb of potatoes evenly in the bottom of the greased baking dish. Top this with one-third of the sliced 1 large onion, then scatter one-third of the 4 oz anchovy fillets over the onion.
4. 4Repeat the layering process two more times: add another one-third of the sliced 2 lb of potatoes, followed by one-third of the sliced 1 large onion, and then one-third of the 4 oz anchovy fillets. Finish with the remaining potatoes, onion, and anchovy fillets.
5. 5Carefully pour the 2 cups of heavy cream (or coconut cream) evenly over the layered ingredients in the baking dish. If you are using them, sprinkle the 0.25 cup of gluten-free breadcrumbs evenly over the top.
6. 6Bake the dish in the preheated oven for 45 to 50 minutes. The Jansson's Frestelse is done when the potatoes are tender when pierced with a fork, and the top is golden brown.
7. 7Remove the baking dish from the oven and let it cool slightly for at least 10 minutes before serving. This cooling period allows the casserole to set, making it easier to serve.

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