No Swedish Christmas table without Jansson’s! According to insecure sources, the dish has got its name after the opera singer Pelle Janzon, who lived in the last half of the 19th century, and was fond of both good food and drinks. One of the dishes served after the final curtain was this potato and anchovy dish, with plenty of beer and aquavite.
Preparation: 30 min.
Cooking time: 45 min.
Oven temperature: about 175-180° C / 345-355° F
5-6 medium-sized raw potatoes
45 g [1,6 oz] margarine (3 tablespoons)
2-3 onions, finely chopped
10 anchovy fillets (canned)
2 1/2 dl [0,5 pt] cream
 Peel the potatoes and cut them into thin oblong pieces. Brown the onions in the margarine.
 Cut the anchovies into small pieces. Place potatoes, onions and anchovies in layers in a ovenproof mould, finish with a layer of potatoes. Sprinkle with salt, and pour melted margarine over the potatoes.
 Pour in half of the cream and some of the anchovies brine. Leave the mold in a medium hot oven (175-180° C / 345-355° F) for 45 minutes. Pour in the rest of the cream 15 minutes before the dish is finished.