📝 About This Recipe
A cornerstone of the Swedish 'Julbord' or Christmas smorgasbord, Jansson’s Temptation is a luxurious, creamy potato gratin that balances the richness of heavy cream with the salty, umami-rich punch of Swedish pickled sprats. Named after a 19th-century opera singer with a legendary appetite, this dish transforms humble pantry staples into a sophisticated masterpiece of comfort food. The secret lies in the contrast between the tender, matchstick-cut potatoes and the golden, buttery breadcrumb crust that shimmers with savory depth.
🥗 Ingredients
The Foundation
- 2.2 lbs Starchy Potatoes (such as King Edward or Russet, peeled)
- 2 large Yellow Onions (thinly sliced into half-moons)
- 3 tablespoons Unsalted Butter (for sautéing the onions)
The Savory Soul
- 1 tin Swedish Anchovy Fillets (approx. 3.5-4 oz; these are actually spiced sprats (Ansjovis))
- 2 tablespoons Anchovy Brine (reserved from the tin)
The Liquid Gold
- 1.5 cups Heavy Cream (at least 36% fat content)
- 1/2 cup Whole Milk (to balance the richness)
- 1/2 teaspoon White Pepper (freshly ground)
- to taste Salt (be cautious as the fish is salty)
The Topping
- 3 tablespoons Plain Breadcrumbs (fine texture)
- 2 tablespoons Cold Butter (cut into small cubes)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and generously grease a 9x13 inch baking dish with butter.
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2
Peel the potatoes and cut them into thin matchsticks (julienne), roughly 1/8 inch thick. Do not soak them in water, as the starch is needed to thicken the cream sauce.
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3
Melt 3 tablespoons of butter in a large skillet over medium-low heat. Add the sliced onions and sauté slowly until they are soft and translucent, but not browned, about 8-10 minutes.
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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 the dish: Place one-third of the julienned potatoes in the bottom of the prepared baking dish.
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6
Top the first potato layer with half of the sautéed onions and half of the anchovy fillets, spacing the fish evenly.
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7
Add another third of the potatoes, followed by the remaining onions and the remaining anchovy fillets.
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8
Finish with a 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, white pepper, and the reserved anchovy brine. Pour this mixture evenly over the casserole.
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10
Sprinkle the breadcrumbs evenly 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 begins to brown too quickly, tent it loosely with foil.
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12
The dish 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 the gratin rest for 10 minutes before serving; this allows the sauce to set perfectly.
💡 Chef's Tips
Always use Swedish 'Ansjovis' (pickled sprats) rather than Mediterranean salt-cured anchovies, as the flavor profile is sweet and spiced rather than just salty. Cut the potatoes by hand rather than using a food processor to ensure the pieces are uniform and don't turn into a mushy texture. Use high-fat heavy cream; low-fat alternatives may split due to the acidity of the anchovy brine. If the dish looks too dry halfway through baking, splash an extra 1/4 cup of warm milk around the edges. For the best flavor, make the dish a few hours ahead and reheat it; the flavors deepen significantly over time.
🍽️ Serving Suggestions
Serve as part of a traditional Swedish Smörgåsbord alongside pickled herring and crispbread. Pair with a chilled glass of Aquavit or a crisp, dry pilsner to cut through the richness. Accompany with a side of tart lingonberry jam for a classic sweet-and-savory Swedish contrast. Serve as a late-night 'vickning' (midnight snack) after a festive party with some simple rye bread. Pairs beautifully with a simple green salad dressed in a sharp lemon vinaigrette.