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If  there is one potato dish that I don’t want to live without, it is surely janssons frestelse. I can eat them for breakfast, lunch , dinner and anytime between. My version is slightly different from the traditional, since I like to use garlic paste in the mixture, as well as finely grated asiago cheese both in the mixture and sprinkled on top of the breadcrumbs. As for the fish, I use both pickled herring and / or anchovies, whatever is available from the cupboard. Frestelse can be perfectly paired with many food items, as well as eaten by them self as a solid foundation for a bit of alcohol on a party night, as I have encountered them the first time so many years ago (1973) in Torekov, Sweden.
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Coppa Ham & Janssons Frestelse

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Ingredient’s :

Potatoes,   julienned
Onions,   julienned
Pickled herring,   finely diced (substitute with anchovies if preferred)
Heavy cream,
Garlic,    paste
Bread crumbs,
Butter,
Kosher salt,
Cayenne pepper,
Asiago cheese,   finely grated   (optional)
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Method :

Saute onion in butter until translucent. Mix all ingredients except bread crumbs and half the cheese (if you use). Butter a baking dish, add potato mixture. Sprinkle with breadcrumbs and cheese. Add some butter cubes. Bake in 375 oven until potatoes are done and top is golden brown. Enjoy 🙂
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Bon Appetit !   Life is Good !
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