Jansson's Frestelse, Jansson's Temptation, is a baked potato gratin built from thin potato matchsticks, sliced onion, and Swedish anchovies or sprats, all baked together in cream. Despite the name, it uses small cured sprats rather than the larger Mediterranean anchovy, which gives the dish a milder, sweeter brine than you might expect.
The dish has murky origins, possibly named after a Swedish opera singer or a religious sect, but its real claim to fame in Swedish households is as a Christmas Eve staple alongside ham and other julbord dishes.
What sets it apart from a generic potato gratin is where the seasoning comes from. There is no added salt in this recipe.
What Actually Matters
The anchovy brine does all the seasoning. Because the canned Swedish anchovies are packed in a salty, slightly sweet brine, that liquid gets poured into the cream along with the fish, and it seasons every layer of potato as the dish bakes. Adding table salt on top of that brine will oversalt the whole gratin, so taste the brine before you decide whether to season further.
Jansson's Frestelse
Serves 4
Ingredients
- 2 pounds Yukon gold potatoes, peeled
- 2 yellow onions, thinly sliced
- 1 can (about 2 ounces) Swedish anchovies or sprats in brine, brine reserved
- 3 tablespoons butter, divided
- 1.5 cups heavy cream
- 1/2 cup panko breadcrumbs
- Black pepper, to taste
- 2 tablespoons chopped fresh chives, for serving
Method
- Preheat the oven to 400 degrees Fahrenheit and butter a 9 by 9 inch baking dish.
- Cut the peeled potatoes into thin matchsticks, about 1/4 inch thick, using a mandoline or a sharp knife.
- Melt 1 tablespoon of the butter in a skillet and cook the sliced onions over medium heat for 8 to 10 minutes, until soft and translucent but not browned.
- Layer one third of the potatoes in the baking dish, then half the onions, then half the anchovies. Repeat the layers, finishing with a final layer of potatoes on top.
- Pour the reserved anchovy brine evenly over the layers, followed by the heavy cream, making sure it reaches most of the way up the potatoes.
- Dot the top with the remaining 2 tablespoons of butter and scatter the panko breadcrumbs over everything.
- Bake for 45 to 55 minutes, until the potatoes are tender when pierced with a knife and the top is golden brown.
- Let the gratin rest for 10 minutes before serving, scattered with chopped chives and black pepper.
Prep time: 25 minutes. Cook time: 55 minutes. Total time: 1 hour 20 minutes.
Nutrition (Per Serving, Estimated)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 430 | 11g | 28g | 36g |
These figures are a calculated estimate based on the ingredients above, not lab verified nutrition data.
Tips and Variations
Swedish anchovies (sometimes labeled ansjovis) are milder and sweeter than Mediterranean anchovies packed in oil, and the two are not interchangeable in this dish. Order Swedish sprats online if your grocery store does not carry them. The gratin can be assembled a day ahead and refrigerated unbaked, then baked just before serving, adding about 10 extra minutes to the bake time.
Frequently Asked Questions
Can I use regular anchovy fillets instead?
You can, but the flavor and brine are noticeably saltier and more assertive than Swedish sprats, so use about half as much and season carefully since you will lose the milder brine seasoning.
Why is my gratin watery?
Potatoes release starch and water as they bake. Slicing the potatoes thin and even, and letting the dish rest for 10 minutes after baking, both help the cream thicken and set properly.
Is this dish very fishy tasting?
No, the small amount of anchovy mostly reads as a savory, slightly sweet background note rather than an overtly fishy flavor once baked into the cream.
What is traditionally served alongside it?
It is a staple of the Swedish Christmas julbord, served alongside ham, meatballs, and pickled herring, though it works well as a side to roasted meats any time of year.
Can I make it vegetarian?
Leaving out the anchovies removes the entire point of the dish's seasoning, so you would need to season with salt directly and possibly a splash of pickle brine to approximate the tang.
More From Wine Drop Cookery
Find more of Sweden's home cooking on the Swedish recipes hub. For another potato heavy Northern European pantry, see Polish recipes. A mandoline makes the potato slicing much faster; find one in kitchen essentials or browse pots, pans, and cookware for the right baking dish.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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