HemRecept Jansson's Temptation

Jansson's Temptation


Jansson’s Temptation (Janssons frestelse) is a creamy potato and anchovy casserole − is said to have been named after Pelle Janzon, a food-loving Swedish opera singer who died in 1889. The recipe was published for the first time 40 years later, and this rich casserole quickly became a classic of the Swedish Christmas dinner table. But Jansson’s temptation can just as easily be eaten at any time of year.

Serves 6-8

1.2 kg potatoes
400 g onions
375 g spice-cured sprat filets
600 ml heavy whipping cream
salt, white pepper

The receipe is borrowed from Sweden.se and the photo is borrowed from Semiswede.



Preheat the oven to 200 C/Gas mark 6). Peel the potatoes and cut them into strips. Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning. Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the sprat (‘anchovy’) filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes. Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt. Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs. Bake in the middle of the oven for about an hour.