Swedish Jansson's Temptation Potato Bake
Jansson's Potato Bake
A rich Swedish potato casserole layered with onions, anchovy-style sprats, cream, breadcrumbs, and butter until the top is golden and crisp.
Jansson's Temptation, or Janssons frestelse, is a Swedish potato bake with a savory depth that comes from onions, cream, butter, and small cured sprat fillets often sold as Swedish anchovies. The potatoes soften into the cream while the top turns crisp with breadcrumbs, making the dish both tender and golden.
The key is cutting the potatoes into thin matchsticks rather than thick slices. That shape lets them cook evenly, absorb the cream, and keep enough texture so the casserole does not become mashed or heavy. The anchovy brine seasons the bake throughout, so only a light hand with extra salt is needed.
This casserole is especially common on Swedish holiday tables, but it works just as well as a cold-weather side dish with roasted meats, simple greens, or rye bread. It is best served hot after a short rest, when the cream has settled and the buttery crumbs still crackle on top.
For the most traditional flavor, use Swedish anchovy-style sprats if you can find them. If substituting standard anchovy fillets, use a little less and rinse them briefly, because Mediterranean anchovies are saltier and more assertive than the Swedish version.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F and butter a 2-quart baking dish with 1 tablespoon of the butter.
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2
Melt 2 tablespoons of the butter in a skillet over medium heat, add the onions, and cook for 8 to 10 minutes until soft and lightly golden but not browned.
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3
Cut the drained sprat fillets into small pieces and stir 2 tablespoons of their reserved brine into the cream and milk.
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4
Spread one third of the potato matchsticks in the baking dish, then season lightly with salt and white pepper.
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5
Layer on half of the onions and half of the sprat pieces, then repeat with another third of the potatoes, the remaining onions, and the remaining sprats.
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6
Finish with the last third of the potatoes, pour the cream mixture evenly over the dish, and press gently so the potatoes are mostly moistened.
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7
Scatter the breadcrumbs over the top and dot with the remaining 2 tablespoons of butter.
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8
Bake for 50 to 55 minutes, until the potatoes are tender when pierced, the cream is bubbling at the edges, and the breadcrumbs are deep golden.
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9
Rest the casserole for 10 minutes before serving so the cream settles and the slices hold together.
Ingredients
- Yukon Gold potatoes, peeled and cut into thin matchsticks:2 1/2 lb
- yellow onions, thinly sliced:2 medium
- unsalted butter:5 tbsp
- Swedish anchovy-style sprat fillets, drained with brine reserved:4 oz
- heavy cream:1 1/2 cups
- whole milk:1/2 cup
- fresh breadcrumbs:1/2 cup
- fine salt:1/2 tsp
- ground white pepper:1/4 tsp
Tips & Notes
- A mandoline with a julienne blade makes the potato matchsticks even, but a sharp knife works well if the pieces are kept thin.
- If using regular anchovy fillets instead of Swedish sprats, reduce the amount to 2 ounces and taste the cream mixture before adding extra salt.
- Cover the dish loosely with foil if the breadcrumbs brown before the potatoes are tender.
