Jansson’s Temptation
Jansson’s Temptation is one of the most beloved classics of the Swedish Christmas table — a dish many simply cannot imagine celebrating without. This creamy potato casserole with onions and anchovies has been served for generations and is as essential at Christmas as pickled herring, meatballs, and Christmas ham. With its gentle saltiness and rich, comforting texture, Jansson’s Temptation is often the first dish to disappear from the table.
Ingredients:
900 g (about 2 lbs) potatoes, peeled and thinly sliced
2 large yellow onions, thinly sliced
200 g (7 oz) Swedish anchovy fillets, drained and roughly chopped
2 dl (about ¾ cup) heavy cream
1 dl (about ⅓ cup) milk
2 tablespoons butter
Salt and freshly ground white pepper
Breadcrumbs (optional)
Method:
Preheat the oven to 200°C (400°F).
Melt the butter in a frying pan over medium heat and gently sauté the onions until soft and translucent, without browning.
Grease an ovenproof dish and layer half of the sliced potatoes in the bottom.
Spread half of the onions and anchovies evenly over the potatoes.
Repeat with the remaining potatoes, onions, and anchovies.
Heat the cream and milk together in a saucepan until hot but not boiling. Season carefully with salt and white pepper.
Pour the warm cream mixture over the casserole so that the potatoes are just covered.
If desired, sprinkle breadcrumbs over the top for a lightly crisp finish.
Cover the dish with aluminum foil and bake for about 45–50 minutes, until the potatoes are tender.
Remove the foil and continue baking for another 10–15 minutes, until the top is beautifully golden.
Serve Jansson’s Temptation piping hot as an essential part of the Christmas table. It pairs equally well with cold and hot dishes and is just as delicious the following day.
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