Jansson's temptation - Swedish anchovy and potato gratin recipe

• 2 large onions, finely chopped
• 2 tbsp tbsp vegetable oil
• 1 tin Abba anchovies
• 4 large potatoes
• 200 ml (7fl oz) creme fraiche
• 170 ml (6fl oz) double cream
• 75 g (2.6oz) white Krisprolls (or melba toast), crushed
• 25 g (0.9oz) butter to top

1. Preheat the oven to 190 degrees C/170 degrees C fan/gas mark 5.
2. Butter the ovenproof dish and set aside.
3. Sweat the chopped onion in oil in a medium frying pan over a low heat for 5-8 minutes until soft and translucent.
4. Chop the anchovies in half and cut the potatoes in 5mm-thick slices (using a mandoline if you have one).
5. Lay one-third of the potato slices to cover the base of the baking dish and scatter half the anchovies and a quarter of the onion on top.
6. Cover with half the remaining potato slices and then scatter with the rest of the anchovies and another quarter of the onion.
7. Top with a final layer of potato slices.
8. Tip the remaining half of cooked onion in to a small saucepan, add the creme fraiche, double cream and a good pinch of salt and white pepper and then heat gently until it starts to simmer.
9. Pour the warm cream mixture over the potatoes and sprinkle with the crushed Krisproll to cover.
10. Dot this crunchy crust with the butter and season with a little salt before placing in the oven to cook for 45-50 minutes, after which time it should look golden brown and crispy on top.
11. Serve while piping hot.

onions, vegetable oil, anchovies, potatoes, creme fraiche, cream, white krisprolls, butter

Taken from www.lovefood.com/guide/recipes/15489/janssons-temptation--swedish-anchovy-and-potato-gratin (may not work)