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Origin: Sweden
Jansson ´s temptation
3
1 Review.
This potato gratin with anchovy (Janssons frestelse) is a classic on every Swedish Christmas tables and most of the eastern tables. The recipe got it name in the 1940 when it was published. This is a different fish dish, without the typical fishy taste.

Ingredient List for 6 servings:
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1 kilo Potatoes
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1 small Onion
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300 ml Cooking cream
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4 tablespoons Bread crumbs
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300 gr Scandinavian style anchovy fillets (in brine) in a tin
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1 pinch Salt
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1 pinch White pepper
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30 gr Butter
Oven temperature:
200 degree Celsius
Instructions:
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Start the oven on 200 degree Celsius on electrical heat.
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Peel the potatoes and the onion and grate them in to thin slices.
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Butter an oven form.
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Put 1/3 of the potatoes in the bottom of the oven form, and spread ½ of the onion on top of the potatoes.
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Open the tin with the anchovy fillets, and place ½ the anchovy fillets on the potatoes.
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Sprinkle a thin layer of salt and white pepper. Repeat this process with another layer
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Place the rest of the potatoes as a third layer.
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Pour 2/3 of the anchovy fillets liquid (brine) evenly over the gratin.
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Pour the cream evenly over the gratin and make sure it goes down in the gratin.
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Pour the bread crumbs as an even layer on the gratin, and dot/spread with butter on top of the bread crumbs.
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Place the gratin in the middle of the oven during 40-45 minutes.
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Take out the gratin and serve it warm. Tradition is to serve it with Swedish meatballs.
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