Jansson's Temptation

From The Scandinavian Kitchen by Camilla Plum. Published by Kyle Books. Copyright 2015. Photography by Anne-Li Engstrom. Reprinted with permission.

• Servings: 4.

In her introduction to this popular holiday dish, author Camilla Plum writes:

"There is something thoroughly Nordic about this classic Swedish dish, whose simple ingredients — potatoes, onions, cream, and fish — are available even in the depths of our cold winter. The combined taste is the epitome of Scandinavian food: buttery, salty, sweet, filling, nourishing, and still a little elegant, as the salt fish creates small explosions of umami sensations in your mouth. Originally, the potatoes were steeped in cold water to draw out the starch, but I solve the problem by using waxy salad potatoes.

The classic accompaniments are toasted crispbread,beer, and schnapps. But I suggest a huge green salad as well."

Ingredients

• 1 1/2 lbs. firm red or new potatoes
• 2 onions, cut into rings
• 1/2 stick (1/4 cup) salted butter
• Ground black pepper
• 3 1/2 oz. anchovy fillets
• Generous 1/3 cup brine from the anchovies
• Approx. 3/4 cup heavy cream

Directions

1. Preheat the oven to 350°F.
2. Cut a few of the potatoes into thin slices and the rest into thick matchsticks. Butter an ovenproof dish well, then cover the bottom and sides with the potato slices.
3. Fry the onions in the butter until pale golden. Mix with the potato sticks and black pepper to taste.
4. Put half of the onion-potato mixture in the dish, cover with the anchovies, and then fill with the rest of the onion/potato mixture.
5. Pour the anchovy brine and cream over the top, and bake until the potatoes are very tender and the dish has achieved an inviting, golden crust.
6. If the dish appears to be drying out you can pour in a little more cream, and maybe a little water.