I love a good potato bake. This one, also known as Janssen’s Temptation, is potato gratin with a Scandinavian slant. It differs in the way the potatoes are cut… julienned, not sliced. It includes milk and cream and caramelised onions. And before you turn off when I explain how to make this, you will just have to trust me when I tell you that it really is delicious, even with the magic ingredient.
What makes this dish so different from the usual potato gratin is that it includes marinated anchovies !!!! You’ll never know they are there, promise, but without them it misses a bit of zing.
Great with a BBQ or a roast. Here’s how to make.
2 tblsp extra virgin olive oil
2 large brown onions finely sliced
4 medium desiree potatos, peeled and sliced using a mandolin (and julienned)
1/2 packet of marinated anchovies
¼ tsp white pepper
3/4 cup cream
3/4 cup milk
about 2 tblspn breadcrumbs (Gluten Free) or parmesan if you prefer
Cook the onions with the olive oil, until the onions are soften and starting to caramelise.
Mix the onions with the potatoes in a bowl and add, pepper cream and anchovies and sea salt.
Oil a baking dish and top with breadcrumbs or parmesan (or both)
Bake for around 1 hour until the potatoes are cooked and the top is golden.
Freezes well uncooked.