Jansson's Temptation (Janssons Frestelse) Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 27, 2010
I, too, was happily surprised at what an effect the anchovies had--AND without being detected by my anchovy-hating other half! I made one change to keep from going to the store--I substituted a tube of anchovy paste for the anchovies. I think the quantity of the tube may have been a bit small in comparison the "fourteen" anchovies called for, so I either won't do that again, or I will use TWO tubes. In spite of my faux pas, I am still SO impressed by this dish, and will make it again! Thanks for a great recipe!
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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
Living In: Houston, Texas, USA

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Reviewed: Dec. 16, 2008
Tasty enough, as scalloped potatoes go. My potluck diners were surprised to learn about the anchovies.
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5 users found this review helpful

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Cooking Level: Expert

Home Town: Kennedyville, Maryland, USA
Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 28, 2008
This was really easy and yum. I used normal anchovies, ( I soaked them in milk for a few hours before using them,and drained). I used both red and white onions ( thats what I had ) and I cut the potatoes into strips. I had to use a little more cream ( I think my potatoes were quite big) and I baked it earlier - took a little longer than 45 mins. and then reheated it close to serving. Will make again.....
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Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 17, 2008
Thank you for this wonderful, easy recipe. I used red potatoes, came out great. I wasn't sure how to cut the potatoes, I think best would be thin slices, like you'd use for scalloped.
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Reviewed: Jul. 30, 2008
Truly Excellent!!! One of the best potato dishes we've ever eaten. I used red onion for added depth and since I made it for two I had to adjust the amounts a bit (different than if you use the provided scaling calculator). 2 medium potatoes sliced 1/4", 1/2 Cup Heavy Cream, 2 Oz Butter and 1/4 bread crumbs (I'll increase the butter/bread crumbs next time, they really added to the dish) and I'd also bake 5 minutes longer (50 Minutes). This is top notch.
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Reviewed: Jul. 11, 2008
I live in Sweden and this recipie is exactly like the one I use to make Jansson's Delight,, it is wonderful! The only difference is that I add the anchovies (packed in water from a tin) in layers, rather than at the bottom. I prefer your method better than mine.
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28 users found this review helpful

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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Håcksvik, Västra Götalands, Sweden

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Reviewed: Oct. 7, 2007
My gosh these are GOOD! I'm not a big anchovy fan, but you don't really taste the anchovies. They do, however, add a fabulous flavor. I used "regular" anchovies, half and half instead of heavy cream, and increased the topping a bit. We just LOVED these! Just a delicious potato dish!
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Cooking Level: Intermediate

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Displaying results 11-17 (of 17) reviews

 
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