Jansson's Temptation (Swedish Potato and Anchovy Casserole)
"I found this on another website researching Swedish recipes. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. The anchovies melt into it to make a sauce. It has such a yummy flavor! Here is a quote from the recipe: "Jansson's Temptation is a classic Swedish dish traditionally served before guests leave to ensure that during their cold journey home they have something warm inside them.""
photo by French Tart
- Ready In:
- 1hr 25mins
- Ingredients:
- 6
- Serves:
-
10
ingredients
- 2 -3 large onions, sliced
- 3 tablespoons unsalted butter
- 6 russet baking potatoes, peeled and sliced thin lengthwise
- 1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
- 1 1⁄2 cups heavy cream
- salt and pepper
directions
- In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
- Preheat oven to 400.
- In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
- Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
- Bake the casserole on the middle rack for 10 minutes.
- Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
- Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
- Great served with anything that goes well with a potato side dish.
Questions & Replies
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What is with cooking it three different times - without cream, with cream, and with more cream? I have always just added all the ingredients and cooked it to perfection. Any comments or thoughts on how this method made any difference?
Reviews
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this is definately a recipe for anchovy lovers such as myself, the only alteration I made to this recipe is I added 2 tablespoons fresh minced garlic and 1 teaspoon crushed chili flakes in with the onions, I loved this, thanks for sharing Engrossed!
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I used to live in Stockholm, where I first had this dish. It's delicious and perfect for a winter's lunch or supper. I serve it with a simple green salad. Never used Swedish anchovies, only the Italian ones. Absolutely gorgeous. The Saltiness and oil of the anchovies provide the lovely flavour where they just melt into the potatoes and cream. Yum -
Oh, boy, this is fantastic! Really rich ingredients - yum. I have made it a couple of times and the only changes I made were just to add some minced garlic and to cook longer than stated so that the potatoes are super soft (we like them that way) and brown and crunchy on the edges. This one is good, thanks! -
What's not to love in this one? Well, okay, you have to like the anchovies..and I do, but my family wasn't thrilled about 'em (they're not easily fooled by my lame attempts to sneak 'em past their tender noses!!--waht a bunch of whiners). Anyway....this recipe is E-A-S-Y and tasty and super star as far as I'm concerned. *Zaar Star* -
I love this recipe. My sister in law's mother makes this dish two ways every Christmas Eve one with anchovies and one with julienned ham. Both are delicious.
see 9 more reviews
Tweaks
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These potatoes were so yummy! It was just the two of us so I actually only made 1/3 of the recipe to go along with our surf & turf night of filet & king crab. I followed your instructions exactly except that I forgot to turn the heat down for the last 30 minutes, but they seemed fine. This is a lovely, elegent dish. They are like upscale scalloped potatoes. I love that there is just the cream and no flour added. I also think that if you just can't bear the anchovies you could leave them out and use garlic or parmesean instead. Thanks for a great recipe that I will make again. -
EXCELLENT! DH and I love a) potatoes, b) anchovies, and c) onions!! I have made this many times before, but this was a great recipe to follow. I subbed the cream with low fat creme fraiche, we are watching our fat intake - it was still very DEEELISH! Thanks for posting this - I had forgotten how good it was, great comfort food for a cold, wet & wind day. FT
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
