📝 About This Recipe
Named after a legendary opera singer with a penchant for fine dining, Jansson’s Temptation is the crown jewel of the Swedish Smörgåsbord. This luxurious gratin transforms humble potatoes and onions into a silky, savory masterpiece using the secret ingredient of Swedish 'ansjovis'—spiced sprats that melt into the cream to provide a deep, umami-rich backbone. It is the perfect comforting centerpiece for a Midsummer feast, balancing salty, sweet, and creamy notes in every bite.
🥗 Ingredients
The Base
- 2.2 lbs Starchy Potatoes (peeled and cut into 1/8-inch matchsticks (julienned))
- 2 large Yellow Onions (thinly sliced)
- 3 tablespoons Unsalted Butter (for sautéing the onions)
The Flavor Core
- 1 tin Swedish Anchovy Fillets (Ansjovis) (approx. 3.5-4 oz; these are spiced sprats, not Mediterranean anchovies)
- 2 tablespoons Anchovy Brine (reserved from the tin)
- 1.5 cups Heavy Cream (minimum 36% fat for best results)
- 1/2 cup Whole Milk (to balance the richness)
- 1/2 teaspoon Ground White Pepper (to taste)
- 1/2 teaspoon Salt (use sparingly as the fish is salty)
The Topping
- 3 tablespoons Fine Breadcrumbs (plain or Panko)
- 2 tablespoons Cold Butter (cut into small cubes for dotting the top)
- 1 small bunch Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and generously grease a 9x13 inch ceramic or glass baking dish with butter.
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2
Peel the potatoes and cut them into uniform matchsticks, roughly 1/8-inch thick. Do not soak them in water; the starch is essential for thickening the cream sauce.
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3
Melt 3 tablespoons of butter in a large skillet over medium heat. Add the sliced onions and sauté slowly for 8-10 minutes until soft and translucent, but not browned.
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4
Drain the Swedish anchovies, making sure to reserve at least 2 tablespoons of the spiced liquid from the tin.
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5
Begin layering: Place 1/3 of the julienned potatoes in the bottom of the prepared baking dish.
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6
Spread half of the sautéed onions over the potatoes, followed by half of the anchovy fillets, distributed evenly.
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7
Add another 1/3 of the potatoes, the remaining onions, and the remaining anchovy fillets.
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8
Finish with the final layer of potatoes on top, smoothing them out to create an even surface.
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9
In a small bowl, whisk together the heavy cream, milk, reserved anchovy brine, and white pepper. Pour this mixture evenly over the potatoes.
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10
Sprinkle the breadcrumbs in a thin, even layer across the top and dot with the small cubes of cold butter.
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11
Bake in the center of the oven for 45-60 minutes. If the top browns too quickly, cover loosely with foil halfway through.
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12
The gratin is done when the potatoes are tender when pierced with a knife and the liquid has thickened into a bubbling, creamy sauce.
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13
Remove from the oven and let it rest for at least 10 minutes to set. Garnish with fresh chives before serving.
💡 Chef's Tips
Use only Swedish 'Ansjovis' (Grebbestad is a classic brand); Mediterranean anchovies are too salty and lack the essential cinnamon/clove spice profile. Cut your potatoes by hand rather than using a food processor to ensure they don't turn into mush. Never rinse the potatoes after cutting; the surface starch is what gives the sauce its velvety texture. If the dish looks dry halfway through baking, add an extra splash of warm cream around the edges. This dish actually tastes better the next day, so feel free to make it ahead and reheat gently.
🍽️ Serving Suggestions
Serve as part of a traditional Midsummer spread alongside pickled herring and sour cream. Pair with a crisp, cold Swedish Lager or a glass of dry Aquavit. Include a side of crispbread (knäckebröd) with high-quality salted butter. A simple cucumber salad with dill and white vinegar provides a perfect acidic contrast to the rich gratin. Accompany with Swedish meatballs and lingonberry jam for a hearty holiday meal.