Food is becoming increasingly international, but northern European dishes are getting lower ratings than those originating closer to the equator. When someone shouts "What do you want to eat?", the answer is typically "Thai", "Italian", "Vietnamese" or "Mexican", rarely (OK - Never) is the reply "Swedish" or "English". There are some good reasons for this, "thrice boiled cabbage" being one of them, but Jannsen's Temptation is a successful way of serving potatoes.
Ingredients (Serves 4)
2 lb (1 kg) Potatoes
4 Onions
1 Pint (500 ml) White Sauce or Cooking Cream (single or whipping cream)
1 50 gm tin of anchovy fillets
Equipment
10-12 inch oven proof baking dish
Method
Cut the potatoes into straws which are approx 3 - 5 mm wide. The technique for this is to keep the potato slices together with one hand whilst cutting with the other, then turn the potato through 90 degrees and slice again. You can also use a grater or mechanical "chopper" for this. Slice the onions thinly. Grease the baking dish. Divide the potatoes into five piles and the onions into four piles. Spread the first pile across the base of the dish, then add a layer of onions. Repeat until you have no piles. Pour the white sauce or cream evenly over the filled dish. Lay the anchovy fillets in an attractive pattern on the top layer. Bake in a medium oven (gas mark 5, 375 deg. F, 190 deg. C) for 1 hour.
Comment
Works well as a party dish or as a vegetable accompaniment.
Page Created: 22nd December 2000