In Sweden, it’s not a Christmas dinner without a big plate of Janssons frestelse. This warming casserole is filled with potatoes, fish, and cream—the perfect combination for staving off a cold Scandinavian winter. Give it a try and maybe you’ll find it becomes one of your holiday traditions as well!
Prep: 20 mins
Cook: 1 hour
Total: 1 hour 20 mins
- 1.5 lbs russet potatoes, peeled and cut into matchsticks
- 2 tbsp butter
- 1 small white onion, sliced
- 4.5 oz can anchovies or pickled herring
- 1 ¼ cups whole milk
- 1 ¼ cups heavy cream
- 4 tbsp unseasoned breadcrumbs
- Salt and pepper to taste
- Preheat oven to 350℉.
- Place cut potatoes in an oven-safe dish, then par-cook in the oven for 20 minutes.
- Melt the butter in a large saucepan over medium-low heat. Add the onions and cook until soft, but not brown.
- Remove the potatoes from the oven and add them to the saucepan, folding the ingredients without breaking the potatoes.
- Transfer half of the ingredients to the oven-safe dish. Distribute half the fish over the potato mixture and season with salt and pepper. Blend the milk and cream together before pouring half of the mixture over the dish.
- Repeat step 5 with the remaining ingredients, then top the dish with breadcrumbs. The liquid should reach the very top of the dish.
- Place the dish into the oven and bake for 30-35 minutes until the potatoes are cooked through. The casserole should be creamy, not liquidy.