*  Exported from  MasterCook  *
 
                 JANSSON'S FRESTELSE (JANSSON'S TEMPTATION)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Swedish                          Seafood
                 Side dish                        Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7       md           Boiling potatoes -- peeled &
                         -cut into 2″ X 1/4″ strips
    2 1/2   tb           Butter
    2       tb           Vegetable oil
    2       lg           (to 3) yellow onions -- thinly
                         -sliced (4 cups)
   16                    Flat anchovy fillets -- drained
                         White pepper
    2       tb           Fine dry bread crumbs
    2       tb           Butter -- cut into 1/4″ bits
    1       c            Heavy cream
      1/2   c            Milk
 
   Preheat oven to 400øF.  Place the potato strips in cold water to keep
   them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons
   of oil in a 10-12″ skillet; when the foam subsides, add the onions
   and cook 10 minutes, stirring frequently, until they are soft but not
   brown.
   With a pastry brush or paper towels, spread a 1 1/2 to 2-quart
   souffl‚ or baking dish with the remaining half tablespoon of butter.
   Drain the potatoes and pat them dry with paper towels. Arrange a
   layer of potatoes on the bottom of the dish and then alternate layers
   of onions and anchovies ending with potatoes. Sprinkle each layer
   with a little white pepper. Scatter bread crumbs over the top layer
   of potatoes and dot the casserole with the 2 tablespoons of butter
   cut into bits. In a small saucepan, heat the milk and cream until it
   barely simmers, then pour over potatoes.
   Bake in the center of the oven for 45 minutes or until the potatoes
   are tender when pierced with the tip of a sharp knife or skewer and
   the liquid is nearly absorbed.
  
 
 
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