culinary review

Potato Dishes

Jansson's Temptation Potato Anchovy Gratin

Last Modified: 12/28/12
First Published: 12/26/12
Views: 457
Views: 457

This is a very rich and flavorful potato dish which traditionally is served at a Swedish Christmas dinner. The anchovies are what really gives this dish its unique flavor, however if you want to make it vegetarian, you could switch the anchovies for flavorful kalamata olives.


  • butter
  • 2.5 pounds of regular potatoes (baking potatoes work nice)
  • 2 onions
  • 1-2 tins of anchovies (depending on how strong an anchovy flavor you want)
  • 3 tsp salt
  • pepper
  • 3 cups of heavy cream
  • 1 cup of milk
  • 1/2 cup bread crumbs
Peel the potatoes and slice them into 1/3 inch thick sticks. Slice the onions thinly. Drain the anchovies and chop them up. If you're using two tins, then save about half a tin of anchovies intact.

Butter a casserole dish, and put down one layer of potatoes, and then a layer of onions. Salt and pepper and distribute about half of the diced up anchovies. Add another layer of potatoes, then the rest of the onions, then anchovies and a final layer of potatoes. Salt and pepper. If using two tins of anchovies, then lay out the rest of the whole anchovies on top of the potatoes in a decorative fashion. Pour over the heavy cream and the milk and finish the top with bread crumbs.

Bake in a 400 degrees oven for about one hour. This dish definitely benefits from being cooked an hour or more in advance, and then covering it and heating it up for 20 minutes or so before serving.


Blue Cheese Potato Salad with Radishes & Spring Onions

Last Modified: 06/27/11
First Published: 06/16/11
Views: 1950
Views: 1950
blue cheese potato salad

Potato salad feels very much like summer, doesn't it? Perfect to go with a piece of grilled meat, chicken, or maybe next to a hamburger or hot dog. There are of course a million ways to make potato salad, however most people do seem to get stuck doing the same old recipe time and time again. If you're looking for something a little different to go with this summer's barbeque, perhaps this refreshing blue cheese potato salad with radishes and spring onions would be a nice change of pace. It's creamy, cool and refreshing, and more flavorful (and lighter) than most mayonnaise heavy recipes out there.

4 servings


  • 1 pound of small yellow or red potatoes
  • 1 bunch of radishes
  • 1 bunch of spring onions
  • 3 celery stalks
  • 4 oz of blue cheese
  • 8 oz sour cream
  • 2 tbsp mayonnaise
  • 1 garlic clove, minced
  • juice of half a lemon
  • parsley
  • salt and pepper


Half or quarter the potatoes and boil until just done, do not overcook them. Meanwhile, mix the sauce: whisk together sour cream, mayonnaise, crumbled blue cheese, garlic, lemon juice and parsley. Add pepper, but wait with the salt until later since the blue cheese adds a fair amount of saltiness.

Thinly slice the radishes and the celery, chop up the spring onions. Add the cut up vegetables to the sauce and the cooled, cooked potatoes. Mix well and perhaps add some more salt, if needed. Either serve right away, or even better let sit in the fridge for a couple of hours to blend the flavors better.