Noreenas temptation

To all those who want to try one of Swedens national dishes and one of the cornerstones of the smogasbord, this is real facts is how to make the best Janssons Frestelse* (forget other recepies):

6 big potatoes
2 onions
20 - 30 fillets of ansjovis
3-4 dl fat cream
butter
a pinch of salt
freshly grinded white pepper
bread crumbs

Preheat the oven to 225°C.

Peel the onions and chop finely. Melt some butter in a frying pan, add the
chopped onions and soften gently.

Peel the potatoes. Chipp (like french fries) two of them for bottom layer in
a buttered owen-proof container (glass, cheramics or steel), add half of the
onions, place half of the fillets on top, add some salt and pepper (be
cautious with the salt since the ansjovis is quite salty).

Make a second layer in the same way.

For the top layer use just potatoes, "glacing" the sticks gently with butter
in a frying pan before adding them.

Mix the cream with some of the "juice" from the ansjovis tin and add half
(important!) of it. Put some chunks of butter on top and spread the a fistful of bread
crumbs over it all. Put in the owen (for 40-50 min - you know your owen
best, the potatoes must be soft!). Add the rest of the cream after half the
time. If the surface starts turning black just cover with greaseproof paper or aluminum.

* the translation to "Noreenas temptation" is just an hommage to Noreena Hertz, a certain future Nobel Economy or Peace Prize winner (remember who told you first), to whom this recepie version was first created.