Jansson's Frestelse

Name: Jansson's Frestelse
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Sweden
Ingredients: 6 potatoes, peeled and julienned; 2 onions, thinly sliced; 8-10 pickled sprats (or anchovies), chopped; 2 cups heavy cream; 2 tablespoons butter; Breadcrumbs for topping; Salt and pepper to taste

6 servings20 min prep60 min cookEasy Sweden

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The Story Behind It

The Tale of Jansson's Frestelse

Jansson's frestelse, "Jansson's temptation," is a Swedish potato and anchovy casserole whose name is debated: some link it to a 19th-century opera singer, others to a religious sect founder named Erik Jansson, though neither story is firmly documented. The earliest known printed recipes appear in the mid-20th century, and it's now a fixture of the Swedish Christmas table.

Ingredients

Scale:· 6 servings

6 potatoes, peeled and julienned
2 onions, thinly sliced
8-10 pickled sprats (or anchovies), chopped
2 cups heavy cream
2 tablespoons butter
Breadcrumbs for topping
Salt and pepper to taste

Instructions

1Preheat oven to 200°C (400°F) and grease a baking dish.
2Layer half the julienned potatoes in the dish.
3Top with the sliced onions and chopped sprats.
4Add the remaining potatoes on top.
5Pour the cream evenly over the layers and season with pepper.
6Dot with butter and sprinkle breadcrumbs over the top.
7Bake for 45-50 minutes until the potatoes are tender and the top is golden.
8Serve hot as a side or main dish.

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