Jansson's Temptation
A rich, creamy Swedish gratin of julienned potatoes, onions and anchovy-flavoured sprats baked until golden and bubbling — the essential dish of the Swedish Christmas table.
About This Recipe
Janssons Frestelse — Jansson's Temptation — is one of Sweden's most beloved dishes, a deceptively simple gratin that has earned its place at virtually every Swedish julbord (Christmas buffet) and major celebration. The dish is built from just five main ingredients: potatoes, onions, the particular Swedish anchovy-flavoured sprats (ansjovis), cream and breadcrumbs. The sprats dissolve into the cream as the gratin bakes, their salty, slightly sweet flavour permeating the entire dish without being overtly fishy. The result is deeply savoury, rich and comforting — impossible to resist. The name's origin is debated: some say it refers to a religious reformer tempted from his vows, others to an opera singer known for his love of the dish.
Ingredients
Serves 6
- 1 kgfloury potatoes(peeled and julienned into matchsticks)
- 3 mediumonions(thinly sliced)
- 120 g tinSwedish ansjovis (sprats)(with their brine)
- 300 mldouble cream
- 100 mlmilk
- 50 gbreadcrumbs
- 40 gbutter(plus extra for dish)
- 1 teaspoonsalt
- 0.5 teaspoonwhite pepper
Instructions
- 1
Prepare
Preheat oven to 200°C. Butter a medium baking dish. Fry sliced onions in butter over medium heat for 8 minutes until soft and golden. Set aside.
- 2
Layer
Layer half the potato matchsticks in the dish. Spread the cooked onions evenly over the top. Lay the sprats over the onions (reserve the brine). Cover with remaining potato.
Cutting potatoes into thin matchsticks rather than slices is essential — it gives a better texture and ensures even cooking.
- 3
Add cream
Mix cream, milk and the reserved sprat brine together. Season with salt and pepper. Pour over the potato layers — the liquid should come almost to the top of the potatoes.
- 4
Top and bake
Scatter breadcrumbs over the top and dot with small pieces of butter. Bake for 50–60 minutes until the top is golden brown and the potatoes are completely tender when pierced with a knife.
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Pro Tips
- →
Swedish ansjovis are not Italian anchovies — they are sprats cured in a sweet spiced brine and are milder. Find them in IKEA food halls or Scandinavian stores. They cannot be directly substituted with Italian anchovies, which are much saltier.
- →
Do not rinse the sprats — the brine is part of the seasoning.
- →
The dish can be assembled ahead and refrigerated uncooked for up to 24 hours before baking.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Some recipes omit the ansjovis entirely for a vegetarian version — the result is simply a delicious potato gratin.
- •
A few tablespoons of white wine added to the cream adds a subtle acidity.
- •
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 leftovers for up to 3 days. Reheat in a 180°C oven covered with foil for 20 minutes.
History & Origin
Janssons Frestelse has been on Swedish tables since at least the early 20th century, though its exact origin is debated. The most popular story links it to Erik Jansson, a 19th-century Swedish religious reformer who preached extreme asceticism but was allegedly caught secretly enjoying the dish. Whatever its origin, it has become an inseparable part of Swedish food culture, particularly at Christmas.
Frequently Asked Questions
Can I use Italian anchovies if I can't find Swedish ansjovis?
Swedish ansjovis are much milder, sweeter and less salty than Italian anchovies. If using Italian anchovies, use only half the quantity and omit the brine, using cream only. The flavour will be slightly different but still delicious.
Can I make this ahead of time?
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.
What can I substitute if I don't have all the ingredients?
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.
How do I know it's authentic?
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.
Nutrition Facts
Per serving (280g / 9.9 oz) · 6 servings total
Time Summary
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