Jansson’s Temptation: Potato, Cream, Onion and Anchovy Gratin

Jansson’s Temptation is a traditional Swedish potato gratin from the iconic tinned fish producer, Fishwife, and their new cookbook. The dish couldn't be simpler, but manages to fully alchemize ordinary ingredients like potatoes, heavy cream and yellow onions into something extraordinary. This anchovy-laced potato casserole is rich in flavor that keeps you reaching for more, thanks to the savory umami that the Cantabrian anchovies impart.

3 large russet potatoes, cut into matchsticks (aim for about ¼ inch in width)

1 large yellow onion, thinly sliced

1 tin Fishwife Cantabrian Anchovies in Extra Virgin Olive Oil, drained and broken into small pieces

Fine sea salt and freshly ground black pepper

2 cups heavy cream

½ cup anchovy sourdough breadcrumbs

Preheat oven to 375°F. Evenly distribute a quarter of the potatoes across the bottom of your Gourmand Collection Rectangular Baker. Layer a third of the onion slices on top and evenly distribute a third of the anchovies over the onions. Season this layer with a small pinch each of salt and pepper.

Repeat this process two more times, layering the potatoes, onions and anchovies with a pinch of salt and pepper. Finish by layering on the remaining quarter of the potatoes. Season with another pinch of salt and pepper, then pour over the cream. It should reach halfway up the potato mixture. Evenly scatter the breadcrumbs over the surface of the potatoes.

Bake for 45 minutes, or until the potatoes are fork-tender and the top is golden brown. Remove from the oven and let cool for 15 minutes before digging in.