Love the recipe-it's a great recipe in pretty much every home (with variations), but please please-the mouth-noises are nails on a chalkboard to my (diagnosed) misophonia.
I don’t understand the newsletter process. I signed up for the weekly newsletter but chose the free 1-recipe version instead of the subscription. But then was shown 2 additional recipes I could look at but I think only if I subscribe to her substack if I want to see the ingredients. So, if I had choose to pay for the weekly newsletter subscription, would I have also been pitched the substack subscription in order to get the ingredients lists? Who did I just give my email address to? I’d rather pay outright for a cookbook collection.
This is a form of Duchess Potatoes, that were first created in 1700s France, and used mashed potatoes then piped them into pyramids, or into a casserole dish. Sweden's Frestelse casserole, often called Jansson’s Temptation, uses thin sliced potatoes in a casserole. Most Michelin rated restaurants serve them in various forms.
In Sweden we eat anchovy flavored potato gratin for christmas. But we cut the potato into strips, pre-caramelize the onions and cover the top with breadcrumbs to make a crust. It’s called Janssons frestelse (= Jansson’s Temptation). I’ve never put bayleaf in it before tho so I’ll be sure to try that next christmas.
26 Comments
Looks scrumptious.
Those anchovies made me so fucking happy
It reminds me of Janesson's Temptation, a traditional Scandinavian dish.
Where did you get the lovely serving dish?
Thank you, I will make them for Easter dinner, Thank You!
Your food looks so yummy. Can you cook for me 😅
Love the recipe-it's a great recipe in pretty much every home (with variations), but please please-the mouth-noises are nails on a chalkboard to my (diagnosed) misophonia.
I don’t understand the newsletter process. I signed up for the weekly newsletter but chose the free 1-recipe version instead of the subscription. But then was shown 2 additional recipes I could look at but I think only if I subscribe to her substack if I want to see the ingredients. So, if I had choose to pay for the weekly newsletter subscription, would I have also been pitched the substack subscription in order to get the ingredients lists? Who did I just give my email address to? I’d rather pay outright for a cookbook collection.
I'll try it minus the Anchovies.
This looks like peace. Yummm 😊❤
Wax potatoes? Is that parboiled?
But can you describe the flavor tho. “That’s crazy” “that’s insane” okay but what did it taste like 😩😩
How is this Italian if you're using Bailey's Irish cream? Can't say my Nona ever used Bailey's cooking.
I used to make a similar dish with vegetable stock instead of cream.
This is a form of Duchess Potatoes, that were first created in 1700s France, and used mashed potatoes then piped them into pyramids, or into a casserole dish. Sweden's Frestelse casserole, often called Jansson’s Temptation, uses thin sliced potatoes in a casserole. Most Michelin rated restaurants serve them in various forms.
In Sweden we eat anchovy flavored potato gratin for christmas. But we cut the potato into strips, pre-caramelize the onions and cover the top with breadcrumbs to make a crust. It’s called Janssons frestelse (= Jansson’s Temptation). I’ve never put bayleaf in it before tho so I’ll be sure to try that next christmas.
The duck fat !!!
Buenísimo!
Please post a printable or screenshot recipe for all of your recipes?!
I love potatoes
What oven did you use here?❤
I don't like anchovies so I figure I will substitute bacon, maybe precooked and sprinkled on for final 5 minutes of cooking.
So easy and so delicious looking! Your face when you tasted them says it all!
She did, in fact, have lots of words…
was that young garlic?
Super rustic?