I just came back from eating at Scandinavian/Polish/Russian restaurant Domku in Petworth and was disappointed to discover that Janssen’s temptation, a rich, gratin-like dish of potatoes, onions, cream and anchovy, a very typical Swedish dish, was not on the menu.

However, I did manage to find Janssen’s temptation later that evening on my bookshelf. I found an old recipe for it in “Tafaddalu,” a cookbook written by wives of foreign diplomats living in Saudi Arabia circa 1970.

According to the book (which I found in a second-hand bookshop in Georgetown, and purchased for $2) “tafaddalu” means “be my guest” in Arabic. The book has as many Arabic recipes as it does international — there’s a recipe on how to seriously prepare camel stew side by side with an American recipe for Southern-fried chicken.

Anyways, Janssen’s temptation is a naughty, naughty side dish, and is good with about anything. Please, for the love of god, do not omit the anchovies. It adds a depth of brininess that no amount of salt can replicate.

Recipe:

7 medium potatoes, peeled and cut into strips
2 tbs butter
2 tbs vegetable oil
2-3 large onions, thinly sliced
16 anchovy fillets, drained
white pepper
2 tbs breadcrumbs
1 c. heavy cream
1/2 c. milk
butter for dotting the top

Heat butter and oil in frying pan and saute onions for 10 minutes until they’re soft, but not brown (sweat them). In a large baking dish, layer the potatoes, anchovies, onion, and a sprinkling of pepper, ending with potatoes. Mix the cream and milk together and pour over the top. Sprinkle on the breadcrumbs, and bake in an oven preheated to 400 degrees for 45 minutes.

Serve with meatloaf, meatballs, pork chops, fish, anything — Ikea, take that!