User Login
Total time:
Prep.
Cook.
Price:
Difficulty:
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:
Button
1 kilo Potatoes
Button
1 small Onion
Button
300 ml Cooking cream
Button
4 tablespoons Bread crumbs
Button
300 gr Scandinavian style anchovy fillets (in brine) in a tin
Button
1 pinch Salt
Button
1 pinch White pepper
Button
30 gr Butter
Oven temperature:
200 degree Celsius
Instructions:
Button
Start the oven on 200 degree Celsius on electrical heat.
Button
Peel the potatoes and the onion and grate them in to thin slices.
Button
Butter an oven form.
Button
Put 1/3 of the potatoes in the bottom of the oven form, and spread ½ of the onion on top of the potatoes.
Button
Open the tin with the anchovy fillets, and place ½ the anchovy fillets on the potatoes.
Button
Sprinkle a thin layer of salt and white pepper. Repeat this process with another layer
Button
Place the rest of the potatoes as a third layer.
Button
Pour 2/3 of the anchovy fillets liquid (brine) evenly over the gratin.
Button
Pour the cream evenly over the gratin and make sure it goes down in the gratin.
Button
Pour the bread crumbs as an even layer on the gratin, and dot/spread with butter on top of the bread crumbs.
Button
Place the gratin in the middle of the oven during 40-45 minutes.
Button
Take out the gratin and serve it warm. Tradition is to serve it with Swedish meatballs.
Add Comment
Add your comment !
Your Name is required and will be published with your comment.
Your Email is required but will NOT be published with your comment.
By ticking the checkbox you understand and comply to our Terms of use.
Translate
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.