Janssons Temptation
Janssons Temptation is a rich and creamy Swedish potato casserole layered with anchovies and onions, baked until bubbling and golden on top. It is a cornerstone dish of the Swedish Christmas julbord and utterly irresistible to anyone who tries it.
Creamy potato and anchovy gratin that is a Swedish Christmas table essential.
Nutrition per serving
Ingredients
Casserole
Topping
Instructions
Prepare the Vegetables
Preheat the oven to 200 degrees Celsius. Peel and cut the potatoes into thin matchstick strips about 5 mm thick. Thinly slice the onions and saute them in butter over medium heat for 5 minutes until softened and translucent but not browned.
Layer the Casserole
Grease a baking dish with butter. Layer half the potatoes on the bottom, followed by the sauteed onions and all of the anchovy fillets. Reserve some of the anchovy brine. Top with the remaining potato strips and arrange evenly across the dish.
Add Cream and Bake
Pour the heavy cream and a splash of the reserved anchovy brine over the layered potatoes. Dot the top with small pieces of butter and sprinkle evenly with breadcrumbs. Bake at 200 degrees Celsius for 50 to 60 minutes until the potatoes are completely tender and the top is golden.
Rest and Serve
Allow the casserole to rest for 5 to 10 minutes after removing from the oven before serving. This allows the cream to settle and makes it easier to portion. Serve alongside other Swedish Christmas dishes or as a hearty side dish.
Substitutions
Common mistakes
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