Jansson's Temptation (Janssons Frestelse)

Ingredients

• 1/2 cup butter, plus more for greasing the baking dish
• 2 tablespoons olive oil
• 3 large onions, thinly sliced
• 2 pounds potatoes, peeled and sliced 1/4-inch thick
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1/2 cup plain breadcrumbs
• 2 anchovy fillets, chopped (optional)

Directions

1. Preheat the oven to 350°F.
2. Grease a 9x13-inch baking dish with butter.
3. Heat the olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Remove from the heat and set aside.
4. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are just tender, about 10 minutes.
5. Drain the potatoes in a colander and set aside.
6. In a large bowl, combine the cooked onions, potatoes, cream, Parmesan cheese, pepper, and parsley, stirring to combine.
7. Pour the potato mixture into the prepared baking dish. In a small microwave-safe bowl, melt the butter. Add the breadcrumbs and anchovies and stir to combine. Sprinkle the breadcrumb mixture over the top of the potato mixture.
8. Bake for 25 minutes, or until the top is golden brown and the potatoes are bubbling.
9. Remove from the oven and let cool for 10 minutes before serving.

Interesting Facts

• Jansson's Temptation is a classic Swedish dish that dates back to the 19th century.
• The dish is named after the Swedish opera singer, Pelle Janzon, who was known for his love of anchovies.
• The dish is traditionally served with pickled beets and lingonberry jam.