Authentic Swedish Janssons Frestelse: A Step-by-Step Guide

Ingredients

2 kg potatoes, peeled and cut into thin strips
2 large onions, finely chopped
400g anchovy fillets in oil, drained
600 ml heavy cream
100g breadcrumbs
50g butter
Salt and black pepper to taste

Steps and instructions

Preheat your oven to 200°C (392°F).
In a large frying pan, sauté the onions in a little bit of the oil from the anchovies until they become soft and translucent.
In a large baking dish, layer a third of the potato strips, half the onions, and half the anchovies. Season with salt and pepper.
Repeat the layers, ending with a final layer of potatoes. Pour the cream over the top until it's almost covering the potatoes.
Sprinkle the breadcrumbs evenly over the top layer of potatoes and dot it with small pieces of butter.
Cover the dish with aluminum foil and bake in the oven for about 45 minutes.
Remove the foil and continue baking for another 15 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Allow the dish to cool slightly before serving.

Tools for making

Potato peeler - To peel the potatoes before cutting them into strips
Knife - To finely chop the onions and cut the potatoes into thin strips
Frying pan - To sauté the onions
Large baking dish - To assemble the Janssons Frestelse layers
Aluminum foil - To cover the baking dish during baking
Oven - To bake the Janssons Frestelse
Spatula - To spread the layers evenly in the baking dish
Measuring cup - To measure the cream
Baking tray - To catch any potential spills or drips from the baking dish while baking

Recipe variations

Replace anchovies with smoked herring or sardines for a different flavor.
Add a layer of grated cheese, such as cheddar or gruyere, between the potato layers for a cheesy twist.
Include thinly sliced carrots or parsnips in the layering for added sweetness and texture.
Try a gluten-free version by using gluten-free breadcrumbs or crushed gluten-free crackers as the topping.
For a vegetarian option, omit the anchovies and add slices of marinated artichoke hearts or grilled vegetables instead.
Experiment with different herbs and spices like thyme, dill, or paprika to customize the flavor profile.
Create a crispy crust by using crushed potato chips or cornflakes as the topping instead of breadcrumbs.
Incorporate a layer of thinly sliced apples or pears for a unique sweet-savory combination.

Recipe overview

Janssons Frestelse, or Jansson's Temptation, is a traditional Swedish dish that's typically enjoyed during holiday celebrations. This creamy and savory potato casserole gets its unique flavor from anchovies, which add a touch of saltiness to balance out the richness of the cream and potatoes. The dish is topped with a golden layer of breadcrumbs, which provides a delightful crunch to contrast the soft and creamy layers beneath. Making Janssons Frestelse involves some simple layering and baking, resulting in a scrumptious dish that's sure to be a hit at any dinner table. Expect a comforting and flavorful dish with a beautiful presentation that will leave everyone asking for seconds.

Common questions

Can I use different types of potatoes for this recipe? Yes, you can use different types of potatoes, but it's best to choose waxy potatoes that hold their shape when cooked.
Can I substitute the anchovies with something else? If you don't like anchovies, you can try using sardines or even smoked herring as a substitute.
Can I make this recipe ahead of time? Yes, Janssons Frestelse can be made ahead of time. Simply prepare the dish but do not bake it. Cover and refrigerate until you are ready to bake it, then follow the baking instructions in the recipe.
Can I freeze Janssons Frestelse? Yes, you can freeze Janssons Frestelse. After baking, allow it to cool completely, then transfer it to an airtight container or wrap it tightly with aluminum foil before freezing. Thaw in the refrigerator before reheating.
Can I add other ingredients to this recipe? While Janssons Frestelse is traditionally made with potatoes, onions, anchovies, and cream, you can experiment by adding ingredients like grated cheese, mushrooms, or even bacon to give it your own twist.

Serving dishes and utensils

Baking dish - A large oven-safe dish for layering the potatoes and baking the Janssons Frestelse.
Frying pan - Used for sautéing the onions before layering them in the dish.
Aluminum foil - To cover the dish while baking and keep the Janssons Frestelse moist.
Oven - To bake the Janssons Frestelse to perfection.
Baking sheet - Placing the baking dish on a baking sheet can help catch any drips or spills during baking.
Serving spoon - To scoop and serve portions of the Janssons Frestelse.
Cutting board - For peeling and cutting the potatoes into thin strips.
Knife - To peel the potatoes and finely chop the onions.

Origin stories

Janssons Frestelse, also known as Jansson's Temptation, is a classic Swedish dish traditionally enjoyed during Christmas. The recipe is named after Pelle Janzon, a food-loving Swedish opera singer from the early 1900s. Despite its name, the dish doesn't actually contain any temptation from Jansson, the biblical character. Instead, an interesting fact is that the 'temptation' refers to the irresistible combination of potatoes, onions, and anchovies, all baked together to a golden perfection. This humble yet hearty casserole is a true testament to the simplicity and comfort of Swedish home cooking. The dish's rich history and unique blend of flavors make it a beloved part of Sweden's culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.