Wednesday, February 24, 2010

Jansson's Frestelse (Janssons's Temptation) Recipe

A relative of mine lives in Sweden and she says this dish is very famous and appreciated there. She shared the recipe of this yummy food with me and I´m sharing it with you.
If you are curious about the origin of the name, you can look it up here.


  • 5 medium-large potatoes
  • 2 large red or yellow onions
  • 2 cans or bottles Swedish anchovies (about 25) (According to my friend, the origin of the anchovies is very important, and results may differ if another anchovies are used).
  • 1 1/2 cups of heavy cream
  • salt
  • pepper
  • 1 cup bread crumbs
  • 2 Tbsp. melted butter


Preheat oven to 425º. Peel potatoes and either julienne into matchsticks, grate roughly, or cut into ultra-thin slices.

Peel and thinly slice onions. Grease a frying pan with butter and lightly fry onions over medium heat until tender but not brown. Remove from heat.

Lightly grease or butter a casserole dish. Place a third of the potatoes in bottom of dish. Layer half of the onions and half of the anchovies on top of the potatoes; sprinkle with salt and pepper. Repeat layer; use remaining third of potatoes as top layer.

Pour enough cream over potatoes to fill dish 3/4 of the way up. Combine bread crumbs and melted butter and spread across top of casserole.

Bake in oven until browned and cooked through, 50 minutes to 1 hour.

Presentation ideas:

I hope you liked it! :)

Pictures source: 1, 2, 3, 4, 5.


Vilt à la Kim said...

oh the title even sounds good! after seeing the pictures. Water drools.... hihihi

juliette said...

wow, I am not an anchovie person, but this dish might make me reconsider...sounds awesome!

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