Sweden's iconic potato gratin — layers of julienned potato, onion and Swedish anchovy fillets baked in cream until golden and bubbling. A Christmas table essential.
Jansson's Temptation (Janssons Frestelse) is one of the most beloved dishes in the entire Swedish culinary canon. It appears on every julbord (Christmas smörgåsbord) and is eaten year-round. The key ingredient is Swedish ansjovis — not ordinary anchovy but sprats cured in a sweet spiced brine — which give the dish its characteristic salty-sweet depth without overt fishiness. The cream and potato starch combine into an unctuous, slightly crispy-topped gratin that is simultaneously modest and deeply luxurious.
Serves 4
Preheat oven to 200°C. Butter a medium baking dish (approx 25×20cm).
Cook sliced onions in butter over medium-low heat for 10 min until soft and translucent but not browned.
Place half the potato matchsticks in the dish. Layer over all the onions, then all the anchovy fillets. Top with the remaining potatoes. Season with white pepper.
Cut the potatoes into thin (3mm) matchsticks — they cook more evenly and the texture is better than thick slices.
Mix cream, milk and 2 tbsp of the reserved anchovy brine. Pour evenly over the potato layers. Dot the top with butter and scatter breadcrumbs over.
Bake 45–55 min until the top is deep golden, the cream is bubbling thickly, and a knife slides into the centre with no resistance. Rest 5 min before serving.
Swedish ansjovis (look for Abba brand) are crucial — ordinary Italian anchovies are too salty and lack the sweet spiced flavour.
The reserved brine adds a complex seasoning — use it instead of salt.
Top with grated cheese (Gruyère or aged Gouda) in the last 10 min for a richer gratin
Vegetarian version: omit anchovy and brine, season with capers and extra white pepper
Add thinly sliced fennel between the layers
Reheat covered in the oven at 160°C for 20 min. The gratin can be assembled a day ahead, refrigerated, and baked just before serving.
Despite the name, the dish's origin is murky — the 'Jansson' is disputed. One theory credits opera singer Pelle Janzon; another links it to a 1929 cookbook entry. Regardless of origin, by the mid-20th century it was inseparable from Swedish Christmas tradition.
You can, but the flavour will be quite different — much saltier and more intensely fishy. If using Italian anchovies, use half the quantity and skip the brine. Swedish ansjovis are closer to pickled sprats and have a mild, sweet-salty character.
Per serving · 4 servings total
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