Janssen's Temptation
A baked dish with layers of sliced potatoes, onion, and anchovy fillets in a creamy sauce.
Ingredients
1 onion, thinly sliced
1 tablespoon oil (you can use the oil from the anchovies)
5 medium Red or Yukon Gold potatoes, scrubbed, and if you like, peeled
10 oil-packed anchovy fillets, blotted dry with a paper towel
1-1/4 cup milk or cream
2 tablespoons bread crumbs
2 tablespoons butter
Directions
Saute onions in oil until softened. Meanwhile, lightly grease a 9-by-13-inch pan or baking dish, and shred or thinly slice the potatoes and chop the anchovies.
Layer half the potatoes, half the onions and half the anchovies. Repeat layers. Pour milk or cream all over. Sprinkle bread crumbs over the top and dot with butter.
Bake at 375°F 45 to 55 minutes or until potatoes are tender and cooked through and top is browned. If top browns too quickly, cover loosely with a sheet of foil.
The anchovies dont taste fishy, but melt into the sauce. If you prefer, substitute 3 or 4 strips of bacon, cooked and crumbled, for the anchovies.
Ingredients
1 onion, thinly sliced
1 tablespoon oil (you can use the oil from the anchovies)
5 medium Red or Yukon Gold potatoes, scrubbed, and if you like, peeled
10 oil-packed anchovy fillets, blotted dry with a paper towel
1-1/4 cup milk or cream
2 tablespoons bread crumbs
2 tablespoons butter
Directions
Saute onions in oil until softened. Meanwhile, lightly grease a 9-by-13-inch pan or baking dish, and shred or thinly slice the potatoes and chop the anchovies.
Layer half the potatoes, half the onions and half the anchovies. Repeat layers. Pour milk or cream all over. Sprinkle bread crumbs over the top and dot with butter.
Bake at 375°F 45 to 55 minutes or until potatoes are tender and cooked through and top is browned. If top browns too quickly, cover loosely with a sheet of foil.
The anchovies dont taste fishy, but melt into the sauce. If you prefer, substitute 3 or 4 strips of bacon, cooked and crumbled, for the anchovies.