Janssons Frestelse
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and cut into thin strips — 1 kg (2.2 lb)
- Medium Onion, thinly sliced — 2
- Pickled Swedish sprats (ansjovis), with a little of their brine — 200 g (7 oz)
- Butter — 60 g (4 tbsp)
- Double cream — 400 ml (1.7 cups)
- Breadcrumbs — 2 tbsp
- Black pepper — to taste
Method
- Preheat the oven to 200°C (400°F) and butter a baking dish.
- Melt a little butter in a pan and sauté the onion until soft and translucent, about 6 minutes.
- Layer half the potato strips in the baking dish, followed by the onion and sprats, then top with the remaining potato.
- Pour over the cream and a splash of the sprat brine, and dot with the remaining butter.
- Sprinkle breadcrumbs over the top and season with black pepper.
- Bake for 45–50 minutes until the potatoes are tender and the top is golden.
- Rest for 5 minutes before serving.
Introduction: “Jansson’s Temptation” is a creamy baked casserole of potato and pickled sprats, a must-have on the Swedish Christmas smörgåsbord (julbord).
Cultural Background: “Jansson’s Temptation” is a creamy baked casserole of potato and pickled sprats, a must-have on the Swedish Christmas smörgåsbord (julbord). Its origins are debated, but its place at the holiday table is not.
Tips: Cut the potatoes into thin, even matchsticks so they cook through evenly. Use genuine Swedish ansjovis (sprats), not Mediterranean anchovies, for the correct sweet-cured flavour.
Variations: A vegetarian version omits the sprats and adds extra caramelised onion and a touch of smoked paprika for depth, though this departs from the traditional dish.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in the oven at 180°C (350°F) for 15–20 minutes until hot through.
Nutrition: 420 kcal | Protein 10 g | Carbs 34 g | Fat 27 g
FAQs:
Q: Can I substitute regular anchovies?
A: The flavour will be saltier and sharper — Swedish sprats are milder and slightly sweet, giving the dish its characteristic taste.
Q: Is it served as a main or a side?
A: Traditionally a side on the Christmas smörgåsbord, though it’s hearty enough to serve as a light main.
- Potatoes, peeled and cut into thin strips — 1 kg (2.2 lb)
- Medium Onion, thinly sliced — 2
- Pickled Swedish sprats (ansjovis), with a little of their brine — 200 g (7 oz)
- Butter — 60 g (4 tbsp)
- Double cream — 400 ml (1.7 cups)
- Breadcrumbs — 2 tbsp
- Black pepper — to taste
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