Janssons frestelse (Jansson's temptation)

Method

• 1
  Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with melted butter to lightly grease. Cut the potatoes into 3mm-thick slices. Cut each slice into 3mm-thick matchsticks. Place in a large bowl of cold water to prevent browning.
• 2
  Heat the oil and half the butter in a medium frying pan over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until soft.
• 3
  Drain the potato and pat dry with paper towel. Place one-fifth of the potato over the base of the prepared dish. Top with one-quarter of the onion and one-quarter of the anchovy. Season with white pepper. Continue layering with the remaining potato, onion, anchovy and pepper, finishing with potato.
• 4
  Heat the cream and milk in a medium saucepan over medium heat until mixture comes to a simmer. Pour the cream mixture over the potato mixture. Top with the breadcrumbs and remaining butter.
• 5
  Cover with non-stick baking paper and foil. Bake for 30 minutes. Remove the paper and foil. Cook for a further 30 minutes or until golden. Set aside for 10 minutes to stand before serving.