Jansson’s temptation

Legend has it that this Swedish dish tempted a religious fanatic to break his vow to renounce earthly pleasures – hence the name. Whatever the truth, it’s certainly delicious.

25g (1oz) unsalted butter, plus extra for greasing dish

2 onions, thinly sliced

2 garlic cloves, crushed

6 anchovy fillets, chopped

750g (1lb 10oz) waxy potatoes, peeled and thinly sliced freshly ground black pepper

600ml (1 pint) double cream

150ml (¼ pint) full-fat milk

75g (3oz) fresh white breadcrumbs

1. Preheat the oven to 190°C (375°F). Generously butter a gratin dish. Heat the butter in a pan, add the onions, garlic and anchovies and sweat for 8–10 minutes, until tender but not coloured.

2. Layer the sliced potatoes and the onion mixture in the gratin dish, adding a grinding of pepper to each layer as you go.

3. Mix the cream and milk together and pour over the potatoes, which should be completely covered.

4. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle over the breadcrumbs and return to the oven until bubbling and golden.

5. Serve straight from the oven.

Serves 4