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A Swedish potato dish, with anchovies onion and breadcrumbs.
Slice about 6 large potatoes into thin strips.
Cut up and chop onions. Saute in a little butter
( I cheat and steam these ingredients until nearly soft. It speeds up the process)
Place a layer of sliced potatoes in a casserole dish
Add a layer of onions.
Add a layer of anchovy pieces.
Another layer of potatoes, onions and anchovies.
It should look in cross=section like sedimentary rock!
Bake the dish long and slow in the oven until a delicious aroma pervades the kitchen and the vegetables are soft but not mushy.
This dish is best removed from the oven and left on the bench ( not in the cold fridge) overnight. The flavours mingle superbly.
20 minutes before serving add your preferred quantity of cream over the top of the dish. Do not disturb the layers, just let it soak in.
Sprinkle breadcrumbs over the top of the dish as decoration/topping.
It is best to make these yourself with the food processor. The finer packaged breadcrums are not soi great here.
Dot the top with small pieces of butter.
Return to the oven 180 degrees for abouyt 10 minutes. When it is golden brown on top and bubbling beneath serve up to amazed guests or family.
The Swedes would have this as a complete meal with just a green salad accompaniment. If you wish to serve it with meat, choose a bland meat like lamb.
A crisp citrusy white wine Marlbourough perhaps is a great accompaniment.
The aroma of this dish is a great welcome to visitors.
It is great for lunch warned through next day. It can be frozen successfully.
We have eaten it warmed through for a barbecue. It is best in a smorgasbord.
Kids love it.
I do not have a photo at present as closing day for this competition is tomorrow. I am a photographer and can supply one if and when you choose.
It would be my very great pleasure.
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