Making Jansson's temptation even more tempting

Earlier in the year I made Jansson's Temptation - an incredibly simple dish using onion, potatoes, a little cream and anchovies to make something amazing.

Last night, I revisited it, thanks to a serendipitous combination of leftovers in the fridge. Cream, leftover from a dinner party pudding, and chilli anchovies from a salad (and chilli not plain because they were all Waitrose had) joined the onions and potatoes we always keep in.

Using chilli anchovies, rather than normal, really improved the recipe. It's lovely as it is - a sweet yet savoury comfort food - but when you add chilli, the spikes of heat add a different dimension.

The recipe I based it on was the same as last time - a Waitrose one that can be found here. But as their website has been annoying for the past couple of days, and they've changed the link recently so the link that was in my previous blog post didn't work (now fixed), I'll type it out here, with "my" method - how I actually did it (or got the husband to do half of it) in the real world!
It's incredibly simple, and serves 2.

500g potatoes
50g tin of anchovies in oil - try chilli. (it's fine if you've pinched a few anchovies for something else!)
4tbsp double cream
One onion (large, ideally)

Pre heat your oven to 200C.

Peel and slice your onion. Pour the oil from the anchovy tin into a frying pan over a medium heat and fry the onions in it until soft - say five minutes.

Meanwhile peel the potatoes and cut into matchstick sizes. Or do what I do, declare life too short and use a grater or the grater attachement on your food processor. The texture won't be quite as good if you do this, but you won't have just cut 500g of potatoes into matchsticks, so, you know, swings and roundabouts.

When the onions are soft, add the potatoes and fry till soft, stirring every now and then so bits don't burn - this takes 10 or so minutes.

Meanwhile, finely chop your anchovies.

Take it all off the heat, stir through the cream and anchovies, add pepper (but you'll probably find it salty enough) and put it in a gratin dish or similar.

Bung in the oven for half an hour while you have a g&t.

It's ready when the top is brown and almost caramalised - a slightly chewing, sticky top over the gooey loveliness underneath.

I haven't taken a photograph, because frankly the end result doesn't look very good, especially if you only decide to blog it after having the first mouthful. But it tastes lovely!