Janssons Temptation Anchovy Potato

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Janssons Temptation is a beloved Swedish holiday casserole of thinly sliced potatoes layered with sweet onions, salted sprat fillets (Swedish ansjovis), and rich cream, all finished under a crisp golden crust of buttered breadcrumbs. It is traditionally served at Christmas and Midsummer alongside cured herring and aquavit.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 17 gSaturated Fat
• 46 gCarbs
• 4 gFiber
• 4 gSugar
• 12 gProtein
• 740 mgSodium
• 960 mgPotassium
• 95 mgCalcium
• 2 mgIron
• 12 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the casserole

• 2 lbs Yukon Gold potatoes (about 6 medium), peeled and cut into thin matchsticks (about 1/8 inch thick)
• 1 large yellow onion, halved and very thinly sliced
• 1 (4.4 oz / 125 g) tin Swedish ansjovis fillets, drained and roughly torn
• 1 1/2 cups heavy cream
• 2 tbsp unsalted butter, cut into small pieces
• 1/4 tsp freshly ground white pepper
• Pinch of freshly grated nutmeg
• Unsalted butter, for greasing the dish

For the breadcrumb topping

• 1/2 cup panko or coarse dried breadcrumbs
• 2 tbsp unsalted butter, melted
• 1 tbsp finely chopped fresh chives

Directions

1. Preheat the oven to 400°F (200°C). Generously butter a 2-quart oval or rectangular baking dish.
2. Cut the peeled potatoes into thin matchsticks about 1/8 inch thick (or use a mandoline on the julienne setting). Rinse briefly, then pat very dry between clean kitchen towels to remove excess starch.
3. Spread one-third of the potatoes in an even layer across the bottom of the dish. Scatter over half of the sliced onions and half of the anchovy pieces, then season lightly with white pepper.
4. Add another third of the potatoes, the remaining onions, and the remaining anchovies, then top with the final layer of potatoes, pressing down gently.
5. Pour the cream evenly over the top so it seeps down between the potatoes (the top layer should be just submerged). Dot with the pieces of butter and dust with the nutmeg.
6. Cover the dish tightly with foil and bake for 30 minutes, until the potatoes are nearly tender when pierced.
7. Uncover, sprinkle the breadcrumbs evenly across the surface, drizzle with the melted butter, and bake 20 to 25 minutes more, until the top is deep golden brown and the cream is bubbling thickly at the edges.
8. Let the casserole rest for 10 minutes so the cream sets, then sprinkle with chives and serve hot, ideally with dark rye bread, pickled herring, or cold milk.

Cook’s Notes

• Swedish ansjovis (lightly salted, flavored sprats) is the authentic choice and far less salty than Mediterranean anchovies; if you substitute oil-packed anchovy fillets, soak them in milk for 20 minutes and reduce added salt in the recipe.
• Julienning the potatoes into matchsticks (rather than slicing) is the traditional preparation and gives the dish its signature silky texture; a mandoline or Japanese benriner makes quick work of it.
• Use starchy or all-purpose potatoes such as Yukon Gold; waxy varieties like red potatoes will stay too firm and won't absorb the cream properly.
• The casserole can be assembled through step 6 up to 8 hours ahead and held in the refrigerator; just add the breadcrumbs and the final uncovered bake time when you're ready to serve.
• For extra depth, caramelize the onions slowly in a tablespoon of butter until deep golden before layering them in.

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