Monday, August 5, 2013

Creamy Potato Casserole


Creamy Potato Casserole

Creamy Potato Casserole
This is a traditional Swedish Christmas take on scalloped potatoes, also known as Jannson's Temptation. The anchovies may seem unusual, but they add lots of flavour without being the slightest bit fishy.


3 tbsp (45 mL) unsalted butter
2 large yellow onions, thinly sliced
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) granulated sugar
4 lb (1.8 kg) russet potatoes or baking potatoes, peeled and thinly sliced in rounds
12 anchovies, thinly sliced
1-1/2 cups (375 mL) milk
1 cup (250 mL) whipping cream, (35%)


In large skillet, melt 2 tbsp of the butter over medium heat; cook onions, pepper and sugar, stirring occasionally, until tender and golden, about 10 minutes. Transfer to large bowl.
Stir potatoes and anchovies into onion mixture. Arrange in 13- x 9-inch (3 L) baking dish, pressing down. Pour milk and cream over top. Dot with remaining butter; cover loosely with foil.
Bake in 350 degree F (180 degree C) oven for 1 hour. Uncover and bake until bubbly, golden and potatoes are tender, 25 to 30 minutes. Let stand for 10 minutes before serving. (Make-ahead: Let cool for 30 minutes; cover and refrigerate for up to 24 hours. Rewarm in 350 degree F/180 degree C oven, about 35 minutes.)
Servings: 12

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