Jansson's Temptation

Food Recipes from around the world

Category: Appetizer - (237)
Origin: Sweden
Source: https://sweden.se/culture-traditions/janssons-temptation/

Jansson’s temptation, or Janssons frestelse - a creamy potato and anchovy casserole - is said to have been named after Pelle Janzon, a food-loving Swedish opera singer of the early 1900s. In any case, the recipe was published for the first time in 1940, and this rich casserole quickly became a classic of the Swedish Christmas dinner table. But Jansson’s temptation can just as easily be eaten at any time of year.

Ingredients:

(6�8 servings)
1.2 kg potatoes
400 g onions
375 g spice-cured sprat filets
600 ml heavy whipping cream
salt, white pepper
breadcrumbs
butter

Preparation:

Peel the potatoes and cut them into strips. Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning. Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the sprat (�anchovy’) filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes. Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt. Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs. Bake in the oven (250°C/475°F) for about an hour.