🇸🇪 SwedenCatalog recipe
Matchstick potatoes layered with brine-packed anchovies and cream, baked until the top turns deeply golden and the potatoes have drunk up every bit of the briny richness.
For 6 servings.
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Butter a baking dish and soften the sliced onion in butter until translucent.
Layer half the potato matchsticks in the dish, scatter over the anchovies and onion, then top with the remaining potato.
Pour over the anchovy liquid and half the cream.
Bake at 200°C for 30 minutes, then pour in the remaining cream and scatter breadcrumbs over the top.
💡 Adding the cream in two stages keeps the potatoes from drowning before they've had a chance to soften.
Return to the oven and bake until deeply golden and bubbling at the edges, 20 more minutes.
Rest 5 minutes, then scatter with chives before serving.
The name is popularly traced to a 1928 Swedish film about a glutton called Jansson, though the potato-and-sprat gratin itself likely predates the movie. It has become inseparable from the Swedish Christmas table, the julbord, served hot alongside ham and pickled herring as one of the meal's essential dishes.
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