Shaun Hill

Shaun Hill · Salt Is Essential

This is my favourite potato dish. Jansson is the Swedish equivalent of Jones so the name may well just mean everyone’s temptation. The idea is similar to the French gratin dauphinoise, but with anchovy rather than grated cheese. The result is more savoury than fishy. I use mussel juice when I have it, but any stock, will add to the dish and if you have no stock then water and a little of the pickling liquor will be fine, as would plain milk. The anchovies called for are the silvery jobs rather than the brown ones, but either or both together will produce a creditable result. Spanish boquerones would be perfect, if these are easier to find. All give a fine, if slightly different, result. The finished dish should be a touch crisp. If it helps, then either a sprinkling of fresh breadcrumbs or a few dots of butter across the top will achieve that effect. Watch out for the seasoning. Anchovies are salty, so put in less than you would for a gratin dauphinoise.