Talking about unusual choices for your Christmas table… Swedes have a tradition of serving a creamy potato & sprat (little fish similar to anchovies) casserole. Sometimes you need to broaden your horizons and try something new!
Swedish Potato and Sprats Casserole (Janssons Frestelse) | Christmas Recipes
Course: MainCuisine: SwedishDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
50
minutesCalories
300
kcalTotal time
1
hour5
minutesTalking about unusual choices for your Christmas table… Swedes have a tradition of serving a creamy potato & sprat (little fish similar to anchovies) casserole. Sometimes you need to broaden your horizons and try something new!
Ingredients
400 grams firm potatoes
1 small jar sprats with brine (55 grams)
0.5 onion
1.5 dl (0.6 cups) milk
0.5 dl (0,2 cups) cream
salt, pepper
about 2 tbsp breadcrumbs
Directions
- Turn the oven on 200°C (390°F).
- Peel the potato and cut it into slivers.
- Chop the onion finely and fry it in butter until soft and translucent.
- Half the sprats filets length-wise—keep the brine in the jar.
- Grease a small oven-proof dish. Place a layer of potato in the bottom and then layer onion, sprats, and potato.
- Place the dish in the oven for 20-25 minutes until the potato starts to dry out.
- Mix milk, cream, some brine from the sprats, salt, and pepper into a saucepan and heat it slightly. Don’t let it boil—it just needs to be warm.
- Take out the potato dish and pour over the milk mixture. Cover the top with breadcrumbs.
- Place the dish back in the oven and leave it until it has a golden surface and the potato has softened, for about 25 minutes. If the surface is getting ready but the potato needs more time, cover the dish in aluminum foil or put on a lid.
