A creamy, golden-topped gratin of matchstick potatoes layered with sweet sprats (anchovies), onions, and cream, baked until bubbling and irresistible.
Ingredients
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8 medium potatoes, peeled and cut into matchsticks
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2 large onions, thinly sliced
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2 tins Swedish ansjovis (sprats), drained, juice reserved
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300ml heavy cream
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100ml ansjovis brine
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3 tbsp butter
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White pepper
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Fine breadcrumbs
Instructions
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1
Preheat oven to 200°C (400°F). Butter a gratin dish generously.
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2
Sauté sliced onions in butter until soft and translucent, about 8 min.
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3
Layer half the potato matchsticks in the dish, top with onions and ansjovis, then remaining potatoes.
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4
Mix cream with reserved ansjovis brine and white pepper. Pour over the gratin.
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5
Scatter breadcrumbs and dot with butter on top.
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6
Bake 45-50 min until golden, bubbling, and potatoes are tender.
Did You Know?
Named after a 19th-century opera singer Erik Jansson who preached strict abstinence from worldly pleasures — yet could not resist this gratin.