Creamy Potato Casserole

By Rheanna Kish and The Test Kitchen

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Creamy Potato CasseroleThis is a traditional Swedish Christmas take on scalloped potatoes, also known as Jannson's Temptation. The anchovies may seem unusual, but they add lots of flavour without being the slightest bit fishy.1 user reviews.

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Creamy Potato Casserole
Photography by Jodi Pudge

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	223223 cal
pro	6 g6g pro
total fat	11 g11g total fat
sat. fat	7 g7g sat. fat
carb	27 g27g carb
fibre	2 g2g fibre
chol	39 mg39mg chol
sodium	173 mg173mg sodium
potassium	588 mg588mg potassium
% RDI:	-
calcium	77 calcium
iron	99 iron
vit A	1111 vit A
vit C	3232 vit C
folate	1010 folate

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Preparation time: 25 minutes
Total time : 2-1/4 hours

This is a traditional Swedish Christmas take on scalloped potatoes, also known as Jannson's Temptation. The anchovies may seem unusual, but they add lots of flavour without being the slightest bit fishy.

Ingredients

3 tbsp unsalted butter 3 3tbsp tbspunsalted butter
2 large yellow onions , thinly sliced2 2large yellow onionsyellow onions, thinly sliced
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp granulated sugar 1/4 1/4tsp tspgranulated sugar
4 lb russet potatoes , peeled and thinly sliced in rounds4 4lb lbrusset potatorusset potatoes or baking potatoes, peeled and thinly sliced in rounds
12 anchovies , thinly sliced12 12anchovieanchovies, thinly sliced
1-1/2 cups milk 1-1/2 1-1/2cups cupsmilk
1 cup whipping cream , (35%)1 1cup cupwhipping cream, (35%)

Preparation

In large skillet, melt 2 tbsp of the butter over medium heat; cook onions, pepper and sugar, stirring occasionally, until tender and golden, about 10 minutes. Transfer to large bowl.

Stir potatoes and anchovies into onion mixture. Arrange in 13- x 9-inch (3 L) baking dish, pressing down. Pour milk and cream over top. Dot with remaining butter; cover loosely with foil.

Bake in 350ºF (180ºC) oven for 1 hour. Uncover and bake until bubbly, golden and potatoes are tender, 25 to 30 minutes. Let stand for 10 minutes before serving. (Make-ahead: Let cool for 30 minutes; cover and refrigerate for up to 24 hours. Rewarm in 350ºF/180ºC oven, about 35 minutes.)

Source : Canadian Living Magazine: December 2011