This Swedish Christmas favourite was named (according to some) after a food-loving Swedish opera singer called Pelle Janzon, who was singing his heart out in the early 1900s. Andrew first learned to cook this dish from chef Walter Bourke, a former ballet dancer and influential Melbourne chef, whose wife Maria is Swedish.It’s layered with anchovies, smothered in cream and baked, so you can’t go wrong. Don’t wait for Christmas.

Ingredients

1 tablespoon softened butter

6 medium desiree potatoes, rinsed and cut intolarge matchsticks (do use a mandoline)

80g anchovy fillets

5 large golden shallots, diced

500ml pouring cream

1⁄2 teaspoon salt flakes

Pinch of white pepper

Extra 50g cold unsalted butter, diced

Method

Preheat the oven to 190°C (375°F). If you are using a fan-forced oven, turn off the fan, we find conventional heat is better for this recipe.

Butter the base of a 20 × 26 cm ceramic baking dish (ora round ovenproof dish of a similar size) with the soft butter. Layer 1 cm of the potatoes in the base of the dish. Evenly arrange one-third of the anchovies and one-third of the shallot over the potato. Repeat twice more with remaining anchovies, shallot and potato, finishing with a layer of potato.

Combine cream, salt and pepper in a small saucepan over a medium heat and bring to a simmer. Pour immediately over the potatoes. Top with the diced butter.

Bake for 1 hour or until the potatoes are soft when pierced with a knife (if they seem a little firm, cook for a further 10 minutes or until cooked). Set aside for 30 minutes to rest or until ready to serve. Return to the oven for 15 minutes to reheat when you wish to serve.