A twist on a classic potato bake. This dish originates from sweden, It's known for being eaten at christmas and easter time. It is thought to have been named after opera singer Pelle Janzon.
It's a simple dish, which doesn't have many ingredients (something i love!). Traditionally the recipe has anchovies in it, but i'm not a fan so i've left them out (if you want to add them see the note at the bottom).
It's a simple dish, which doesn't have many ingredients (something i love!). Traditionally the recipe has anchovies in it, but i'm not a fan so i've left them out (if you want to add them see the note at the bottom).
Ingredients:
90g Butter
1 Onion, thinly sliced
5 Large Potatoes, Peeled and cut into matchsticks
2 Cups Cream
Method:
Preheat oven to 200'c. Melt half the butter in a pan saute the onion until golden. Chop the remaining butter into small cubes. Spread half the potato over the base of a shallow ovenproof dish. Top with onions and finish with the remaining potato.
Pour half the cream over the potato and scatter the butter cubes on top. Bake for 20mins or until golden. Pour the remainder of the cream over the top and cook for a further 40mins or until the potato is tender.
Note: If you want to add anchovies, soak 15 anchovy fillets in water or milk for 5mins (this will reduce the saltiness) and add them with the onion when you layer the dish.
90g Butter
1 Onion, thinly sliced
5 Large Potatoes, Peeled and cut into matchsticks
2 Cups Cream
Method:
Preheat oven to 200'c. Melt half the butter in a pan saute the onion until golden. Chop the remaining butter into small cubes. Spread half the potato over the base of a shallow ovenproof dish. Top with onions and finish with the remaining potato.
Pour half the cream over the potato and scatter the butter cubes on top. Bake for 20mins or until golden. Pour the remainder of the cream over the top and cook for a further 40mins or until the potato is tender.
Note: If you want to add anchovies, soak 15 anchovy fillets in water or milk for 5mins (this will reduce the saltiness) and add them with the onion when you layer the dish.
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