Janssons FrestelsePotato and Sprat Casserole

Name: Janssons Frestelse (Potato and Sprat Casserole)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Cuisine: Sweden
Ingredients: 1000 g Potato (peeled and cut into thin matchsticks); 200 g Yellow Onion (thinly sliced); 125 g Baltic Sprats (drained and cut into strips); 30 ml Anchovy Brine; 400 ml Heavy Cream; 30 g Salted Butter (melted); 60 g Breadcrumbs; 4 g Salt; 2 g Black Pepper

A Swedish potato casserole layered with onion and spiced Baltic sprats, then baked with cream until tender and browned. Swedish ansjovis are sprats rather than the salt-cured anchovies used in many other cuisines.

Prep

25m

Cook

Serves

Estimated

Nutrition

Per serving

488kcal

Calories

10g

Protein

32g

Fat

41g

Carbs

Incomplete estimate

Nutrition excludes volume amounts without grams-per-US-cup data: Anchovy Brine.

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Casserole

1kg
Potato (peeled and cut into thin matchsticks)
200g
Yellow Onion (thinly sliced)
125g
Baltic Sprats (drained and cut into strips)
30ml
Anchovy Brine
400ml
Heavy Cream

Topping

30g
Salted Butter (melted)
60g
Breadcrumbs

Casserole

4g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the oven to 200°C (400°F). Butter a 20 cm (8-inch) baking dish.
02
Layer the potato, yellow onion, and Baltic sprats in the dish, seasoning lightly with the salt and black pepper as you go; finish with potato.
03
Mix the heavy cream with the anchovy brine and pour it evenly over the casserole.
04
Cover loosely and bake until the potato is almost tender.
05
Uncover, scatter over the breadcrumbs, drizzle with the melted salted butter, and bake until golden and the potato is completely tender.
06
Rest briefly before serving.

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