Jansson's Frestelse with Bacon
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Ingredients
- 800 g waxy potatoes
- 2 onion
- 40 g anchovy fillets in oil
- 100 g smoked bacon lardons
- 300 ml double cream
- 100 ml milk
Nutrition (per serving)
- Calories
- 610 kcal
- Protein
- 13.7 g
- Carbohydrate
- 41.3 g
- of which sugars
- 9.1 g
- Fat
- 42.9 g
- of which saturates
- 24.9 g
- Fibre
- 4.5 g
- Salt
- 1.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4). Cut the potatoes into thin matchsticks.
- 2
Fry the bacon lardons and sliced onions together for 5-6 minutes until the onions have softened.
- 3
Layer the potatoes, onion and bacon mixture, and chopped anchovy fillets in a buttered baking dish, finishing with a layer of potato.
- 4
Mix the double cream and milk and pour over the potatoes.
- 5
Bake for 50-55 minutes until the potatoes are tender and the top is golden.
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