Goodfood Travels: Sweden's Jansson’s Frestelse
with Bacon & Creamy Cucumber Salad
Cooking time
40 minutes
Servings
2/4
Calories
780 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Sweden, where this casserole is a holiday must-have. No one knows who Jansson was, but we know his ultimate temptation was decadently creamy potatoes.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 3 Cucumbers
- 450g Potatoes
- 25g Caramelized onions
- 15ml Dijon mustard
- 1g Dried dill
- 30g Panko
- 200ml Milk
- 43ml Sour cream
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Large pot
Medium baking dish
Oil
Peeler
Salt & pepper (S&P)
Strainer
Whisk
3 or 6 tbsp Butter
Total Fat
51 g
Saturated Fat
24 g
Sodium
770 mg
Total Carb
64 g
Sugars
12 g
Protein
16 g
Fibre
5 g
Preparation
Boil the potatoes
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Peel and thinly slice the potatoes crosswise (halve the potatoes again if large).
- Add to the pot of boiling water and boil, 8 to 10 min., until fork-tender.
- Drain and transfer to a bowl; season with S&P.
Cook the bacon
- Meanwhile, small-dice the bacon.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the bacon* and cook, stirring occasionally, 3 to 5 min., until golden and crispy.
- Transfer to a paper towel-lined plate. Wipe out and reserve the pan.
Assemble & bake the Frestelse
- Medium-dice 2 tbsp butter (double for 4 portions).
- In a small bowl, whisk the milk, mustard, ½ the sour cream and S&P.
- Grease a medium baking dish with 1 tbsp butter (double for 4 portions).
- Layer with the potatoes. Top with the bacon and onions.
- Pour the cream mixture and diced butter over top.
- Bake, rotating halfway, 20 to 25 min., until the potatoes are tender and the top of the gratin is beginning to brown.
- Switch the oven to broil, 3 to 4 min., if extra colour is desired.
- Let rest at least 5 min. before serving.
Dress the cucumbers
- Meanwhile, thinly slice the cucumbers crosswise.
- In a medium bowl, combine the cucumbers, dill, remaining sour cream and S&P.
Toast the panko
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the panko and toast, stirring often, 1 to 2 min., until golden brown.
- Transfer to a bowl; season with S&P.
Plate your dish
- Divide the Frestelse between your plates.
- Garnish with the panko.
- Serve the cucumbers on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
