Janssonin Kiusaus - Four Ingredient Finnish Potato Bake
Author Notes: Potatoes are a staple in the Finnish diet. As a kid, we ate potatoes with most of our meals - boiled, baked, fried, every which way. During my mum's childhood days in Finland they ate seasonably, so root vegetables made up a bulk of their diet during the long cold winters.
This dish is a particular favourite with the addition of anchovies and cream, ending with a crispy top and salted centre. No need to season. Frequently seen on the Christmas dinner table, this delightfully easy but delicious dish has been a family favourite for generations.
—Peggy Saas
Serves: 6-8 as a side
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5
potatoes
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1
onion
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12-15
anchovy fillets
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400
milliliters cream
- Peel and thinly slice potatoes. Or you can Julienne them. Halve and finely slice onion.
- Layer the lot in a baking dish, starting with a layer of potato, then onion, then anchovy and repeat ending with potato on top. Pour cream over the top.
- Bake at 200C for about an hour or until crisp and browned on top. EAT!
- This recipe was entered in the contest for Your Best Family Recipe
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