Mum’s temptation
SERVES 6-8 PREP TIME 1 HOUR 10 MINUTES
Inspired by the classic Swedish dish, Jansson’s Temptation, this is on our table every Christmas. Easy to throw together, it can be made well in advance and can happily be served at room temperature. This is a Christmas classic for us. 50g jar anchovies
1 medium (150g) brown onion, sliced thinly
600ml pouring cream
1 cup (250ml) milk
1.5kg potatoes, peeled, sliced thinly (Dutch Creams are great for this)
1½ cups (100g) day-old sourdough breadcrumbs
40g butter, cubed
1 Preheat oven to 180°C (160°C fan-forced). Pour the oil from the anchovy jar into a medium frying pan over medium-low heat. Add the onion and anchovies, breaking the latter up with a wooden spoon and cooking gently for about 10 minutes, stirring often.
2 Meanwhile, combine the cream, milk and some salt and pepper in a large saucepan, and bring just to boiling point. Add the potatoes and cook at a gentle simmer for about 12 minutes or until the potatoes are just tender when pierced with a sharp knife.
3 Gently transfer half of this mixture to a 2-litre (8-cup) baking dish. Top with half of the onion mixture and then repeat with remaining potatoes and onion. Sprinkle over the breadcrumbs and dot the top with butter.
4 Bake for 35 minutes or until the breadcrumbs are golden and crunchy. Serve warm or at room temperature. Not suitable to freeze or microwave.