Janssons Frestelse (Jansson's Temptation)

Ingredients

• about 910 g Potatoes
• 2 medium Onion
• about 113 g Pickled Anchovies (substitute - Whitebait)
• 1.5 cups Dairy-Free Cream
• 0.5 cup Breadcrumbs
• 2 tbsp Butter
• 0.5 tsp Salt
• 0.25 tsp White Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Peel the about 910 g Potatoes and 2 medium Onions, then thinly slice them into approximately 0.3175 cm thick rounds. Drain the about 113 g Pickled Anchovies (whitebait) and cut them into 1.27 cm pieces.
2. 2Use 1 tbsp of the 2 tbsp Butter to thoroughly grease a 22.86 × 33.02 cm baking dish (or a similar size dish). Arrange half of the sliced about 910 g Potatoes evenly on the bottom of the prepared dish, followed by half of the sliced 2 medium Onions and half of the cut about 113 g Pickled Anchovies (whitebait). Sprinkle this layer with 0.25 tsp of the 0.5 tsp Salt and 0.125 tsp of the 0.25 tsp White Pepper.
3. 3Create the second layer by adding the remaining half of the sliced about 910 g Potatoes, followed by the remaining half of the sliced 2 medium Onions and the remaining half of the cut about 113 g Pickled Anchovies (whitebait). Sprinkle this layer with the remaining 0.25 tsp of the 0.5 tsp Salt and 0.125 tsp of the 0.25 tsp White Pepper.
4. 4Evenly pour the 1.5 cups Dairy-Free Cream over all the layers in the dish, ensuring it seeps down. Sprinkle the 0.5 cup Breadcrumbs over the top surface, then dot the top with the remaining 1 tbsp of the 2 tbsp Butter.
5. 5Bake the dish in the preheated oven at 190°C for 50-60 minutes. The Jansson's Temptation is ready when the potatoes are very tender when pierced with a fork, and the top has turned a rich golden brown.
6. 6Carefully remove the baking dish from the oven and let the Jansson's Temptation cool for 10-15 minutes before serving. This cooling period allows the casserole to set slightly, ensuring it holds its shape better.

Substitutions

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