Janssons frestelse

Ingredients

• 4 pcs Potato
• 1 pcs Yellow Onion
• 2 tbsp Butter
• 80 g Anchovy Fillets
• 200 ml Heavy Cream
• 75 ml Whole Milk
• 0.5 tsp White Pepper
• 0.75 tsp Kosher Salt
• 2 tbsp Panko Breadcrumbs
• 4 pcs Dill

Method

1. Heat the oven to a hot baking temperature. Peel and cut {potato} into fine matchsticks for even baking, then thinly slice {yellow_onion}. Finely chop {dill} if using.
2. Melt part of {butter} in a skillet over medium heat, add {yellow_onion} with a pinch of {kosher_salt}, and sweat for several minutes until soft, translucent, and sweet but not browned. Stir in {white_pepper} briefly until fragrant.
3. Butter a small baking dish with the remaining {butter}. Layer half the {potato}, season lightly with {kosher_salt}, then add half the {anchovy_fillets} and all the softened {yellow_onion}. Top with the remaining {potato} and the rest of the {anchovy_fillets}, keeping the layers loose so the cream can flow through.
4. Whisk {heavy_cream} with {whole_milk}, then pour it over the layered dish. Scatter {panko_breadcrumbs} on top for a crisp crust and dot with a little of the layered-in {butter} from the dish so the surface browns evenly.
5. Bake on the center rack until the {potato} is tender, the cream has reduced, and the top is deep golden with bubbling edges. If it colors too quickly, loosely cover and continue baking until a knife slides in easily.
6. Rest the gratin so the cream sets and the layers hold together. Finish with {dill} for a fresh lift, then serve hot.