- 10-12 large firm yellow potatoes (about 3 pounds), peeled
- 2-3 medium yellow onions
- 75 g butter, enough to brown the onions, grease a casserole dish, and extra for the topping
- Salt, only for the onions.
- 200 g pickled sprats (or matjes herring, if sprats are hard to find)
- 5 dl (2 cups) heavy cream
- ½ dl (¼ cup) fine bread crumbs
- freshly ground white pepper
- Chop the potatoes into thin strips. The potatoes should be pinky finger thick. These “waxy” potatoes are simply the best for this dish as they won’t fall apart and turn into goo in the end. Do not rinse the potato strips! You need to keep its starchiness.
- Peel the onions and chop into thin strips. Brown the onions in a saucepan, uncovered, with a pat of butter. Salt the onions just a little.
- Open the can of sprats, but do not pour the marinade out – it is perhaps the most important “spice” in Jansson’s Temptation.
- Bake the potatoes in the oven for 20-25 minutes at 350 F (175 C), before you add in the sprats, marinade, and cream. The magic happens when the starch in the hot potatoes meet the heavy cream.
- Split the fillets into 2-3 pieces.
- Butter a casserole dish. Layer the potatoes, onions, and sprats. Save some potatoes for the top layer.
- Pour in the sprat marinade and heavy cream. Grind some white pepper over the top and sprinkle with breadcrumbs. Top with a few pats of butter.
- Set in the middle of the oven at 300- 350 F (150-175 C) for 60 minutes. Insert a stick, toothpick or fork to check if the potatoes are soft. If so, then it’s ready.
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