Jansson's Temptation (Janssons Frestelse)

Jansson's Temptation (Janssons Frestelse)


"Who Jansson is, we may never know, but this meal is an absolute must on a cold and frigid evening. You might be put off by the inclusion of anchovies, but you will be really surprised at how well the saltiness of the fish works in this dish. If the anchovies are a definite 'no', then substitute smoked salmon. It won't have the same saltiness in each bite, but the salmon can be just as delicious in its own right. This is the one recipe that I get requests for after parties and there is always an amusing display of disbelief afterwards when the inclusion of anchovies is revealed."


1 h 15 m servings 326 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.
  2. Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
  3. Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.
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  1. 21 Ratings


I live in Sweden and this recipie is exactly like the one I use to make Jansson's Delight,, it is wonderful! The only difference is that I add the anchovies (packed in water from a tin) in laye...

Truly Excellent!!! One of the best potato dishes we've ever eaten. I used red onion for added depth and since I made it for two I had to adjust the amounts a bit (different than if you use the...

My gosh these are GOOD! I'm not a big anchovy fan, but you don't really taste the anchovies. They do, however, add a fabulous flavor. I used "regular" anchovies, half and half instead of heav...

Thank you for this wonderful, easy recipe. I used red potatoes, came out great. I wasn't sure how to cut the potatoes, I think best would be thin slices, like you'd use for scalloped.

You should brown the onions in butter before adding them to the Jansson, this makes the Jansson "richer" in flavour. As a Swedish cook this is the real way to do it...

IKEA sells Swedish anchovies. They're in the refrigerator section of the food market and they come in tins (but need to be kept refrigerated). While these are actually pratt fillets, what is imp...

I, too, was happily surprised at what an effect the anchovies had--AND without being detected by my anchovy-hating other half! I made one change to keep from going to the store--I substituted a...

This was really easy and yum. I used normal anchovies, ( I soaked them in milk for a few hours before using them,and drained). I used both red and white onions ( thats what I had ) and I cut the...

Tasty enough, as scalloped potatoes go. My potluck diners were surprised to learn about the anchovies.