📝 About This Recipe
A cornerstone of the traditional Swedish 'smörgåsbord,' this legendary casserole combines julienned potatoes, caramelized onions, and pungent Swedish sprats in a sea of rich cream. Despite its name, the secret lies in the unique spiced brine of the sprats, which melts into the cream to create a savory, umami-rich masterpiece. It is a comforting, golden-brown classic traditionally enjoyed during Christmas (Julbord) and Easter celebrations, offering a perfect balance of salty, sweet, and creamy notes.
🥗 Ingredients
Main Ingredients
- 2.5 lbs Starchy Potatoes (like Russet or King Edward) (peeled and julienned into matchsticks)
- 2 large Yellow Onions (thinly sliced into half-moons)
- 1 tin Swedish Anchovy Fillets (Ansjovis) (approx. 125g; these are spiced sprats, not salt-cured anchovies)
- 3 tablespoons Unsalted Butter (for sautéing onions and greasing the dish)
The Creamy Base
- 1.5 cups Heavy Cream (at room temperature)
- 0.5 cups Whole Milk (to help thin the sauce slightly)
- 2 tablespoons Reserved Anchovy Brine (taken directly from the tin)
- 1/2 teaspoon White Pepper (ground)
- 1/4 teaspoon Salt (adjust based on the saltiness of the fish)
The Topping
- 3 tablespoons Plain Breadcrumbs (fine crumbs are traditional)
- 2 tablespoons Cold Butter (cut into tiny cubes)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and generously grease a 9x13 inch baking dish with a tablespoon of butter.
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2
Peel the potatoes and cut them into thin matchsticks (julienne), roughly 1/8 inch thick. Do not soak the potatoes in water, as the natural starch is essential for thickening the cream sauce.
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3
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onions and sauté until they are soft and translucent, about 8-10 minutes. Do not let them brown; they should remain sweet and pale.
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4
Open the tin of Swedish anchovies. Carefully pour out 2 tablespoons of the brine and set it aside. Drain the rest of the liquid and set the fillets on a plate.
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5
Begin assembly by placing one-third of the julienned potatoes in an even layer at the bottom of the prepared baking dish.
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6
Distribute half of the sautéed onions evenly over the first potato layer.
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7
Lay half of the anchovy fillets across the onions, spacing them out so every serving gets a bit of fish.
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8
Add the second third of the potatoes, followed by the remaining onions and the remaining anchovy fillets.
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9
Finish with the final third of the potatoes as the top layer, smoothing them out to create a flat surface.
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10
In a medium bowl, whisk together the heavy cream, whole milk, white pepper, salt, and the reserved 2 tablespoons of anchovy brine.
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11
Slowly pour the cream mixture over the casserole, ensuring it reaches the corners and seeps down through the layers.
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12
Sprinkle the breadcrumbs evenly over the top of the potatoes.
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13
Dot the surface with the tiny cubes of cold butter to help create a golden, crispy crust.
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14
Bake in the center of the oven for 45-60 minutes. If the top begins to brown too quickly, cover it loosely with a piece of aluminum foil.
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15
The dish is ready when the potatoes are tender when pierced with a knife and the sauce is thick and bubbling. Let the casserole rest for 10 minutes before serving to allow the sauce to set.
💡 Chef's Tips
Always use Swedish 'Ansjovis' (pickled sprats) for this recipe; Mediterranean salt-cured anchovies are far too salty and lack the necessary spice profile. Avoid washing or soaking your cut potatoes, as the starch is the only thickener for the cream sauce. If you cannot find Swedish sprats, you can substitute with 'Matjes' herring, though the flavor will be slightly different. Ensure the potatoes are cut to a uniform size so they cook evenly at the same rate. For an extra rich version, use only heavy cream and skip the milk entirely.
🍽️ Serving Suggestions
Serve as a central part of a traditional Swedish Smörgåsbord alongside pickled herring and crispbread. Pairs beautifully with Swedish meatballs (köttbullar) and a side of lingonberry jam. Enjoy with a chilled glass of Aquavit or a crisp, light pilsner to cut through the richness. Add a side of lightly dressed cucumber salad (Pressgurka) for a refreshing acid hit. Leftovers are fantastic the next day, gently reheated in the oven.