A rich baked gratin of julienned potatoes, sweet-cured anchovies and cream, golden and bubbling on top.
Jansson's Temptation is a real, traditional Swedish dish, known as Swedish Potato and Anchovy Gratin. A rich baked gratin of julienned potatoes, sweet-cured anchovies and cream, golden and bubbling on top.\n\nJansson's Temptation became a fixture of the Swedish Christmas smörgåsbord in the 20th century; the name is popularly linked to a 1928 Swedish film about a pious man tempted by worldly pleasures, though the exact origin story is debated among food historians.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Swedish home cooking, not a generic stand-in for a search term.
Serves 6
Preheat the oven to 200°C (400°F) and butter a baking dish.
Melt butter in a skillet and cook onions over medium heat until soft and translucent, about 8 minutes.
Layer half the potatoes in the dish, then the onions, then the anchovy fillets, then the remaining potatoes.
Pour in the anchovy brine, then the cream and milk mixed together, so the liquid comes about two-thirds up the potatoes.
Cover with foil and bake for 30 minutes.
Scatter breadcrumbs on top, uncover, and bake for another 25 minutes until the top is golden and the potatoes are tender when pierced.
Julienne the potatoes by hand or with a mandoline into thin matchsticks — thick chunks won't cook through in the same time.
The anchovy brine is essential seasoning, not just a garnish — don't discard it.
Let the gratin rest for 10 minutes before serving so the cream sets slightly and doesn't run everywhere.
Some cooks add a layer of grated cheese on top for a more modern richness.
A smaller ramekin version is common as a smörgåsbord side dish rather than a main.
Use starchy potatoes like Maris Piper or russet for the best creamy texture.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Jansson's Temptation became a fixture of the Swedish Christmas smörgåsbord in the 20th century; the name is popularly linked to a 1928 Swedish film about a pious man tempted by worldly pleasures, though the exact origin story is debated among food historians.
The dish will taste different and more assertively fishy — sweet-cured Swedish ansjovis has a milder, sweeter cure that defines this recipe.
Potatoes release starch and water as they bake; make sure to use starchy potatoes and don't add extra liquid beyond what's specified.
Assemble it a few hours ahead and refrigerate unbaked, then bake fresh, adding about 10 extra minutes to the covered bake time.
Per serving (280g / 9.9 oz) · 6 servings total
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