Sweden

To be honest I've never tried this dish but I've always like the sound of it.

Janssons Temptation

• 20 salted anchovy fillets
• 1kg potatoes
• 250g onions
• pepper
• 600ml single cream

Peel and slice the potatoes finely. Peel and slice the onions finely. Open the tins of anchovies and keep the oil.

Preheat the oven to 400°F / 200°C / Gas 6.

Layer the potatoes with the onions and the anchovies in a gratin dish. Sprinkle with freshly ground pepper as you go. There should be enough salt in the anchovies. Finish with a layer of potatoes. Pour in half the cream. Trickle the anchovy oil over the surface. Cover with foil.

Put in the hot oven and bake for 15 minutes. Then pour in the rest of the cream and turn the heat down to 300°F / 150°C / Gas 2. Leave to cook gently. The potatoes will take about 1 hour to soften. Ready when they yield to a knife. Remove the lid for the last 20 minutes to allow the top to lightly brown.