Janssons Frestelse
The Swedish classic: thin potato strips, soft onion and anchovies baked in cream until golden. A must on every Swedish holiday table.
Method
Nine steps · about 1 hour in the ovenHeat the oven
Preheat the oven to 175–180 °C (350 °F).
Cut the potatoes
Peel the potatoes and cut them into thin matchstick-sized strips.
Soften the onions
Peel and thinly slice the onions. Sauté them gently in a little butter until soft, but do not let them brown.
Mix the cream
Mix the cream with the caviar, tomato paste and 2–3 tablespoons of the anchovy brine.
Layer
Grease an ovenproof dish. Layer potatoes, onions and anchovies, finishing with a layer of potatoes.
Pour
Pour the cream mixture evenly over the dish.
Top
Sprinkle with breadcrumbs and dot the top with the remaining butter.
Bake
Bake for 50–60 minutes, or until the potatoes are tender and the top is golden brown.
Rest
Let the casserole rest for 10–15 minutes before serving.
From our kitchen
Good to knowJansson’s Temptation often tastes even better the next day, after the flavours have had time to develop.
More from our kitchen
All recipes →Every recipe cooked and tested at home — by Magnus & Lek