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Potato bake with anchovies


Serves: 6-8 as a side
timePrep time: 45 mins
timeTotal time:
Potato bake with anchovies
Recipe photograph by Rita Platts

Potato bake with anchovies

This is a famous Swedish dish that Kirstie Allsopp learned from a friend. In Sweden it's known as Janssons frestelse, or "Jansson's temptation". It's great with a grilled chop or steak

Serves: 6-8 as a side
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
545Kcal
Fat
34gr
Saturates
21gr
Carbs
50gr
Sugars
7gr
Fibre
6gr
Protein
8gr
Salt
0.3gr

Kirstie Allsopp

Kirstie Allsopp

TV presenter Kirstie loves to entertain at home.She is passionate about food and caters for armies of visitors when she's not filming. 

See more of Kirstie Allsopp’s recipes
Kirstie Allsopp

Kirstie Allsopp

TV presenter Kirstie loves to entertain at home.She is passionate about food and caters for armies of visitors when she's not filming. 

See more of Kirstie Allsopp’s recipes

Ingredients

  • 6 medium waxy or baking potatoes, peeled
  • 40g unsalted butter, plus extra to grease
  • 3 medium onions, thinly sliced
  • 10 anchovies, from a tin, or more if you like
  • 300ml double cream
  • 50g fresh breadcrumbs

Step by step

Get ahead
Prepare to the end of step 1 a few hours ahead, keeping the potatoes in water.

 

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Cut the potatoes into ½ cm slices, then into matchsticks (you can use a mandoline attachment if you have one). Put in a pan or bowl of cold water as you prepare them, to prevent browning and to get rid of excess starch.

  2. Heat 15g of the butter in a large frying pan and fry the onions on a medium heat, stirring occasionally, until they are golden and transparent – 20-30 minutes.

  3. Butter a large ovenproof dish, about 2.5 litres. Put in one layer of potato – use a third – then a layer of half the cooked onion. Add 5 of the anchovies, spreading them out evenly, then a few small cubes of butter. Repeat these layers, finishing with a final layer of potato sticks. Pour over the cream, press down, then scatter with the breadcrumbs. Putting some more butter on top will make the crumbs even crisper. Season with black pepper.

  4. Bake for 40-55 minutes, or a little bit longer if using the hot oven of an Aga, until the potatoes are tender (the timing will depend on just how thinly your potatoes are cut). Press the potatoes down with the back of a spoon after 20 minutes to submerge all the potato in the cream. The dish is ready when the potatoes are soft when pierced with a knife, and the top is nicely brown and crisp.

    Recipe from Kirstie’s Real Kitchen (Hodder & Stoughton, £25). 

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