Tentación de Jansson es uno de los platos
Sirve 6
Melt butter in a pan. Cook sliced onions over medium heat for 15 minutes until soft but not coloured.
Butter a medium baking dish. Layer: half the potato matchsticks, half the onion, all the sprats (drained, any large bones removed), remaining onion, remaining potato.
Mix double cream with the sprat brine and white pepper. Pour over the gratin. Scatter breadcrumbs on top. Dot with butter.
Bake at 200°C for 50–60 minutes until the top is golden brown and the potatoes are completely tender when pierced. The cream should be bubbling and slightly thickened.
Rest 10 minutes before serving. The gratin will firm slightly as it cools.
Swedish ansjovis (sprats) are milder and sweeter than Mediterranean anchovies — if substituting, use the mildest anchovies you can find and reduce quantity.
Julienned potatoes (not sliced) give the characteristic texture — thin slices make it too dense.
The sprat brine in the cream is important for seasoning — do not discard it.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Some traditional recipes use a small amount of single cream and add the double cream only in the last 20 minutes for a lighter result.
Add a layer of sliced leek between the potato and anchovy layers for extra sweetness.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate for 3 days. Reheat in a 180°C oven for 20 minutes.
Jansson's frestelse first appeared in Swedish cookbooks in the early 20th century and is named after Pelle Janzon, a 19th-century Swedish opera singer and professed vegetarian who could not resist the dish. The story may be apocryphal, but the dish is entirely genuine and has been a fixture of Swedish Christmas tables for over a century.
Yes, but use fewer — about half the quantity, as they are much saltier and more intensely flavoured. Rinse them first to remove some salt. The result will be slightly different but still delicious.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
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