Jansson's Temptation (Janssons Frestelse)15 Reviews
- Prep: 30 min
- Cook: 45 min
- Ready In: 1 hr 15 min
“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.” - by WOLSELEY
Original recipe yields 1 - 9x13 inch pan
- Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.
- 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.
- 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.
Amount Per Serving (8 total)
- 326 cal
- 18.9 g
- 33.9 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"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 layers, ra..." See morether than at the bottom. I prefer your method better than mine."
"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 provi..." See moreded scaling calculator). 2 medium potatoes sliced 1/4", 1/2 Cup Heavy Cream, 2 Oz Butter and 1/4 bread crumbs (I'll increase the butter/bread crumbs next time, they really added to the dish) and I'd also bake 5 minutes longer (50 Minutes). This is top notch."
"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 heavy crea..." See morem, and increased the topping a bit. We just LOVED these! Just a delicious potato dish!"
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