Name: Jansson’s Temptation with Chard
Yield: Serves 4 as a side
Cuisine: Swedish
Ingredients: 250 g bunch of chard; 1 tsp rosemary leaves, finely chopped; 3 garlic cloves, thinly sliced; 500 ml double cream; 2 tbsp olive oil; salt and black pepper; 6–8 anchovy fillets (rinsed very well if the salted kind); 500 g large potatoes (a waxy or all-rounder which will hold its shape), very finely sliced

Preparation info

Serves
4
as a side

Difficulty
Medium

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

This lovely gratin is a variation on the traditional Swedish potato and onion dish called Jansson’s temptation. It replaces the onion with a layer of chard whose strong earthy flavours partner beautifully with the anchovies. Good served with roast lamb.

Ingredients

500 ml double cream
1 tsp rosemary leaves, finely chopped
3

Method

Heat the oven to 180°C/Gas 4.

Pour the cream into a large saucepan and add the rosemary and garlic. Bring the cream to the boil then turn the heat down and simmer very gently for about 20 minutes.

Meanwhile, blanch and squeeze the chard stems