Christmas
Bubben's Jansson potato gratin
A creamy Swedish potato gratin with browned and raw onion, Swedish ansjovis and a little unsmoked fish roe spread.
Swedish-inspiredServes 3
Ingredients
- 400 g potatoes
- 1 yellow onion (½ browned, ½ raw and sliced)
- 200 ml whipping cream
- 1 tin Grebbestads ansjovis (Swedish spice-cured sprats, about 125 g), including the brine
- 1 tsp unsmoked Swedish fish roe spread (kaviar)
- Butter for greasing the dish and frying
- Breadcrumbs for the topping
- Salt and pepper
Baking dish: about 19 cm across, with a capacity of about 1.1 litres.
Method
- Preheat the oven to 200 °C.
- Peel the potatoes and cut them into thin matchsticks.
- Halve the onion. Thinly slice one half. Finely chop the other half and fry in a little butter until soft and browned. Leave to cool.
- Mix the raw and browned onion together.
- Generously butter the baking dish.
- Layer the potatoes, onion mixture and ansjovis in the dish, finishing with potatoes on top.
- Mix the cream with the ansjovis brine and stir in the unsmoked fish roe spread.
- Pour the cream mixture into the dish until it almost covers the potatoes.
- Season lightly with salt and pepper.
- Sprinkle with breadcrumbs and dot with a little butter.
- Bake in the centre of the oven for about 45–60 minutes, until the top is golden and the potatoes are tender.