Jansson’s Temptation (Jansson’s Frestelse)

7 medium potatoes, peel and julienne

2 yellow onions, sliced

1½ cans of anchovies, chopped

oil from anchovies

¾ cup half and half

olive oil for sautéing onions

2 tablespoons butter cut into small pieces

Soak or rinse the cut potatoes for a minute. Sauté onions in olive oil until translucent. Put a layer of the potatoes at the bottom of a 9-inch glass pie plate or casserole dish. Add a layer of onions, then a layer of anchovies. Continue layers until top layer is potatoes. Pour half and half over the top. Then pour the oil from the anchovies and scatter small pieces of butter over the top. Bake in 375-degree oven about 45 minutes until the top is browned and crispy.

Note: Lena Pecquet, of Centralia, grew up in Stockholm, Sweden, and came to this country in 1969. She and her husband, Claude, joined the Scandinavian Heritage Society about four years ago. In Sweden, this dish would be served at a luncheon or for supper.

Servings: 6 to 8

— Recipe from Lena Pequet

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