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Jannson's Temptation

Source of Recipe

Mississippi Memories


List of Ingredients

4 tablespoons unsalted butter, softened and divided
1 tablespoon cider vinegar
1 tablespoon water
1 teaspoon sugar
1 2 ounces tin anchovy fillets packed in oil, -- separated and rinsed
3 small onions, sliced
4 large baking potatoes, peeled
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cups heavy cream, scalded
1/2 cup fresh bread crumbs


Recipe

Preheat the oven to 350ºF. Butter an 11x7 inch baking dish with 1 tbl. of the butter. In a small bowl, whisk together the vinegar, water and sugar. Add the anchovies and let stand at room temperature for 30 minutes; drain before using. In a large skillet, heat 2 tbl. of remaining butter over medium heat. Add the onion slices and cook, stirring often, until soft but not browned, about 6 minutes.

Using a sharp knife, cut the potatoes into 2x1/4" sticks (julienne cut). In the prepared baking dish, layer half of the potatoes, half of the salt and pepper and all of the onion slices and anchovies. Cover with the rest of the potatoes and salt and pepper. Pour the heavy cream over all, sprinkle with the bread crumbs, and dot with the remaining 1 tbl. butter. Place the dish on a baking sheet and bake until the bread crumbs are golden brown and the potatoes are tender, about 1 hour. Let stand 5 minutes before serving. Serves 6-8.