Jansson’s Frestelse (or Temptation)

             2 medium onions (chopped or sliced)

            1 + 1/2 tbsp. butter

            6 raw potatoes, peeled and cut in strips

            18 anchovy fillets (retain brine)

            1/2 cup cream

            Butter baking dish.

            Sauté onions in margarine.

            Layer potatoes, onions and anchovies, finishing with potatoes.

            Pour anchovy brine over potatoes.

            Top with 1/4 cup cream.

            Bake at 400F for 30 mm.         

            Reduce to 300 F and add rest of cream and bake for another 30 mm.

            Casserole is ready when potatoes are soft.

            Thanks to Rut Johnson, longtime Birka member, for her delicious Swedish recipe.