Jansson's Frestelse

About This Recipe

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.

Ingredients

Serves 6

• 1 kgfloury potatoes(peeled and cut into matchsticks (julienne))
• 125 gSwedish sprats (ansjovis)(tinned in brine — NOT Mediterranean anchovies. If unavailable, use very mild anchovy fillets.)
• 3 largeonions(thinly sliced)
• 400 mldouble cream
• 2 tbspbutter
• 3 tbspbreadcrumbs
• 0.5 tspwhite pepper
• 1 tbspbrine from the anchovy tin(adds seasoning — do not discard)

Instructions

1. 1

   Sauté onions

   Melt butter in a pan. Cook sliced onions over medium heat for 15 minutes until soft but not coloured.

2. 2

   Layer

   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.

3. 3

   Add cream

   Mix double cream with the sprat brine and white pepper. Pour over the gratin. Scatter breadcrumbs on top. Dot with butter.

4. 4

   Bake

   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.

5. 5

   Rest and serve

   Rest 10 minutes before serving. The gratin will firm slightly as it cools.

Variations

• •

  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.

Storage

Refrigerate for 3 days. Reheat in a 180°C oven for 20 minutes.

Frequently Asked Questions