Can I make Jansson's Temptation ahead of time?
Yes, you can assemble the casserole up to a day in advance and store it in the refrigerator. Add the bread crumbs and melted butter just before baking.
DINNER
Classic Swedish Janssons Frestelse
Jansson's Temptation is a beloved Swedish potato casserole, traditionally served during holidays. This creamy, savory dish features thinly sliced potatoes, onions, and anchovies baked to golden perfection.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 400°F/200°C. Lightly grease a 9x13 inch (23x33 cm) baking dish with butter.
02
Layer half of the thinly sliced potatoes evenly in the prepared baking dish. Sprinkle half of the sliced onions over the potatoes.
03
Distribute the chopped anchovy fillets over the onions. Season with a pinch of black pepper.
04
Add the remaining sliced potatoes and then the remaining onions, spreading them evenly. Pour the reserved anchovy brine over the layers.
05
Pour the heavy cream over the entire casserole, ensuring it seeps down through the layers. Sprinkle the bread crumbs evenly over the top.
06
Drizzle the melted butter over the bread crumbs. Bake for 60 minutes at 400°F/200°C, or until the potatoes are tender and the top is golden brown and bubbly.
07
Remove from the oven and let rest for 10 minutes before serving to allow the flavors to meld and the casserole to set slightly.
About This Recipe
Jansson's Temptation is a beloved Swedish potato casserole, traditionally served during holidays. This creamy, savory dish features thinly sliced potatoes, onions, and anchovies baked to golden perfection.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can sauté the onions lightly before layering. If you prefer a milder anchovy flavor, rinse the fillets before chopping. A gratin dish works beautifully for presentation.
Easy Substitutions
For a dairy-free version, use full-fat coconut cream instead of heavy cream, though the flavor profile will change. If anchovies are too strong, you can use a smaller amount or substitute with a tablespoon of Worcestershire sauce for umami, but it won't be traditional. Russet or Yukon Gold potatoes work best for their starch content.
Storage & Reheating
Store leftover Jansson's Temptation in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F/150°C until warmed through, or in the microwave.
Serving Suggestions
Serve hot as a side dish with roasted ham or meatballs. It's also delicious as a light main course with a simple green salad. A dollop of sour cream or crème fraîche on the side can add a lovely tang. Pair it with a crisp, dry white wine or a cold lager.
Common Mistakes
1. Slicing potatoes too thick: This will result in uneven cooking and a less creamy texture. Use a mandoline for best results. 2. Not enough seasoning: The anchovy brine provides salt, but a little extra pepper is essential. Taste before serving. 3. Overcooking or undercooking: Ensure potatoes are tender and the top is golden brown. Check with a fork. 4. Discarding anchovy brine: This liquid is vital for the dish's characteristic savory depth. 5. Not letting it rest: Resting allows the casserole to set and prevents it from falling apart when served.
Frequently Asked Questions
What kind of anchovies should I use?
Use good quality anchovy fillets packed in oil. The flavor is more refined than those packed in salt.
Why is it called Jansson's Temptation?
The name is believed to come from a Swedish opera singer, Pelle Janzon, who was known for his love of late-night potato and anchovy suppers.
MORE TO KNOW
The key to a perfect Jansson's Temptation lies in the thinness of the potato slices. Using a mandoline slicer can achieve uniform slices quickly, ensuring even cooking and a creamy texture throughout the dish. Don't be shy with the anchovies; their flavor mellows significantly during baking, providing a deep, savory umami rather than an overpowering fishiness. The reserved anchovy brine is crucial for authentic flavor, so don't discard it!
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