Peter Hoffman

“JANSSON’S TEMPTATION SERVES 4 AS A SIDE DISH This is a rich, deeply satisfying, and fortifying potato dish with anchovies, leeks, and cream to round out the flavors. It’s origins are Scandinavian and it is a much loved Christmas dish there but will soon be a winter regular in your family any day of the month. I use garlic and leeks in my version, and although the Swedish recipe calls for sprats, most Americans preparing the dish use cured anchovies in oil. Some people prefer to use heavy cream, which is a bit rich for my tastes. During the baking the dairy reduces and gets richer, so I find that the half-and-half is plenty rich. 1 large leek, sliced 2 cloves garlic, sliced 1 pound (455 g) fingerling potatoes, thinly sliced 6 anchovies, roughly chopped Freshly ground black pepper 1 cup (240 ml) half-and-half, plus more as needed 1. Preheat the oven to 375°F (190°C). 2. In a small bowl, combine the leek and garlic. In a medium baking dish, layer the potatoes and leek–garlic mixture, sprinkling in the anchovies and black pepper as you go. Drizzle in the half-and-half. Bake for 1 hour, checking after 30 minutes to see how cooked the potatoes are by inserting a paring knife into them. Some areas will feel resistant to the knife, others softer and more cooked. Look also at how the cream is reducing. If it has cooked away, leaving too many exposed potatoes, turn down the temperature to 350°F (175°C) and perhaps add a splash of half-and-half to slow down the cooking. The dish is done when a knife passes easily through the potatoes and there are golden brown patches on top.”
― Peter Hoffman, What's Good?: A Memoir in Fourteen Ingredients