Jansson's Temptation (Swedish Anchovy Potato Casserole)

About This Recipe

Jansson's frestelse, Jansson's Temptation, is one of Sweden's most iconic holiday dishes, a fixture of the Christmas smörgåsbord alongside meatballs and herring. Thinly sliced potatoes are layered with softened onion and Swedish pickled sprats (ansjovis, which despite the English name are sprats, not anchovies), then baked in cream until the top turns deep golden and the potatoes soak up the brined, savory flavor of the fish. The technique that makes this dish work is slicing the potatoes thin and even, ideally with a mandoline, so every layer cooks through at the same rate in the cream. The sprat brine itself gets poured in with the cream, which is what actually seasons the dish — most recipes need little to no added salt because the brine does the work. This is a genuine, well-documented Swedish classic, not an invented combination, so the goal here is fidelity to the original rather than a reinterpretation. Baked long and slow until the cream reduces and the top browns, it's rich, savory, comforting food that Swedish households make specifically because it's traditional, not because it's an everyday convenience.

Ingredients

Serves 6

• 1.2 kgstarchy potatoes(peeled, sliced very thin)
• 2 largeyellow onions(thinly sliced)
• 3 tbspbutter(divided)
• 2 tinsSwedish pickled sprats (ansjovis)(about 125g each, brine reserved)
• 1.5 cupsheavy cream
• 0.5 cupwhole milk
• 0.25 tspwhite pepper
• 0.5 cupbreadcrumbs
• 0.25 cupfresh chives(chopped, for serving)

Instructions

1. 1

   Soften the onion

   Melt 2 tablespoons butter in a skillet over medium heat. Cook onion for 8 to 10 minutes until soft and lightly golden, but not deeply browned.

2. 2

   Layer the casserole

   Butter a baking dish. Layer a third of the potatoes, then half the onions and half the sprats, cut into strips. Repeat, finishing with a top layer of potatoes.

   Slice the potatoes as thin and even as possible — a mandoline makes a real difference in how evenly the dish cooks.

3. 3

   Add the cream

   Whisk together cream, milk, 3 tablespoons of the reserved sprat brine and white pepper. Pour evenly over the layered potatoes.

4. 4

   Bake covered

   Cover with foil and bake at 200°C (400°F) for 35 minutes, until the potatoes are nearly tender.

5. 5

   Finish uncovered

   Remove the foil, scatter breadcrumbs and remaining butter in small pieces over the top, and bake 20 to 25 minutes more until deeply golden and bubbling.

6. 6

   Rest and serve

   Let the casserole rest for 10 minutes before serving so the cream sets slightly. Scatter with fresh chives.

Variations

• •

  Extra rich: use all cream instead of a cream-milk mix for a heavier, more indulgent version served on special occasions.

• •

  Anchovy substitute: if you truly can't find Swedish sprats, use a small amount of Mediterranean anchovy fillets, though the flavor will be sharper and saltier.

• •

  Individual gratins: bake in small ramekins for 25 to 30 minutes total for a dinner-party presentation.

Storage

Refrigerate for up to 3 days. Reheat covered in a 160°C (325°F) oven until warmed through, about 20 minutes; the microwave will make the cream sauce separate.

Frequently Asked Questions