Ok, So I know that most people aren’t too excited about ANCHOVIES 
but you can use other meat for this yummy recipe! For this and other great recipes from around the world, visit our friends at Usborne Books:
This is a traditional Swedish dish of potatoes and anchovies. There are many stories about how it got its name. Some people think it was named after an opera singer, called Pelle Janzon, while others think it got its name from a film. “The temptation of Jansson”.
(Serves 4)
450g/1lb. potatoes
2 large onions
85g/3oz. butter
2 cans anchovies
a pinch of salt and of black pepper
300ml/half a pint of double cream or milk
Oven temperature: 200°C/400°F/Gas mark 6
1. Peel the potatoes and cut them into thin strips about 4cm (2in.) long. Put them in a bowl of cold water.
2. Peel the onions and chop them finely. Fry them gently in 30g (1oz.) of the butter until they are soft.
3. Drain the potatoes in a colander. Put a layer of potatoes into a small, heatproof dish. Then, drain the anchovies.
4. Cover the potatoes with a layer of anchovies. Then, cover the anchovies with a layer of the softened onions.
5. Repeat the layers of potato, anchovies and onion to the top of the dish, finishing with a layer of potato.
6. Add the salt and pepper. Then, carefully pour the cream all over the top. It will sink to the bottom of the dish.
7. Cut the rest of the butter into small pieces and dot them around the dish. Bake it for about 45 minutes.
