Is it just me, or does it feel like holiday food necessitates buckets of heavy whipping cream and gobs of butter? Not just me? Alright, fine, let’s proceed.
At my other job, I’m already knee-deep in Christmas things. We like to stay a couple weeks ahead of the curve, and I spend my days translating articles about the best Christmas gifts, pretty sugar-cookie scented bubble baths and artfully wrapped cosmetics. The end result being that all I’ve wanted to do for the last few weeks is bake gingersnaps and indulge in a few “harmless,” late-night, online shopping sprees.
So when my other job said, photograph some Christmas foods for us, I said, absolutely and instantly ran to the grocery store to purchase buckets of heavy whipping cream and butter. Obviously.
Jansson’s Frestelse is a traditional Swedish Christmas casserole in which starchy potatoes play an understated backdrop to buckets of heavy whipping cream, butter, lightly caramelized onions and salty anchovies. When it’s all baked together in an oven, it becomes a rich medley of hot, bubbling cream beneath a crackling bread crumb crust. Holiday food at its finest.
It was about the time I was halfway through the dish of Jansson’s Frestelse (also known as Jansson’s Temptation for good reason), that I realized I had just single-handedly consumed one 250g carton of heavy whipping cream.
This brought me to the conclusion that holidays are meant to be shared with others not simply because they are about family and friends and togetherness, but because we should never have to eat so much butter by ourselves. (Or at least a holiday dinner allows us to do a better job of managing our feelings of guilt at having eaten so much butter by displacing them onto the rest of the assembled company.)
Anyway, I’m sure the extra lipid layer will come in handy here in Berlin as the Christmas markets start popping up around the city and all the boot-shaped mugs of Glühwein in the world won’t keep me warm…
Jansson’s Frestelse (Jansson’s Tempation)
5-6 medium potatoes, thinly sliced
2 medium onions, sliced
15 Swedish anchovy fillets (usually from a tin, in oil)
3 tbsp butter
1 ½ cups heavy whipping cream
Salt & pepper to taste
1 tsp sugar
½ cup bread crumbs
Sauté onions in 1 tbsp butter with a pinch of salt and pepper and 1 tsp sugar until translucent and lightly browned. Set aside. Butter a glass baking dish (approx.. 8 ½ x 11 inches). Layer 1/3 of the potatoes in the dish and top with ½ of the onions and ½ of the anchovies. Repeat the layer, then cover with the remaining 1/3 of potatoes. Dot remaining butter over the top of the potatoes and pour cream over potatoes. Cover with aluminum foil and bake at 400ºF for 30 minutes. Remove foil, sprinkle with bread crumbs, and return to oven for another 20-30 minutes until potatoes are tender and the bread crumbs have browned and the cream is burbling.