Swedish anchovy and potato gratin — a rich, creamy, addictively savoury Swedish Christmas classic.
Jansson's frestelse (Jansson's Temptation) is one of the most distinctive Scandinavian dishes — a deeply savoury gratin of thinly sliced potatoes layered with Swedish anchovies (sprats in a spiced brine — milder than Mediterranean anchovies) and onion, baked in cream until golden and bubbling. The name refers to a legendary opera singer who broke his vow of vegetarianism when confronted with this dish. It is the mandatory side dish at every Swedish Christmas julbord and is eaten throughout the cold winter months.
Serves 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.
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.
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.
Per serving · 6 servings total
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