Jansson’s Frestelse (Swedish Potato and Anchovy Casserole)
Why this recipe works
- Deep savoury flavour: Softened onions, butter, cream and anchovy fillets build a rich base without needing many ingredients.
- Creamy potato layers: Thin matchstick potatoes absorb the cream as they bake, giving the casserole its tender, gratin-like texture.
- Crisp golden topping: Buttered breadcrumbs added near the end bake into a crisp surface while the centre stays soft and creamy.
Get the most out of this recipe
Authenticity notes
- Swedish gratin style: Jansson’s Frestelse is a Swedish potato casserole known for its creamy layers and savoury anchovy flavour rather than a cheesy gratin topping.
- About the anchovies: Traditional Swedish versions often use ansjovis, a sweet-spiced preserved fish. If using saltier anchovy fillets, season the potato layers lightly.
Ingredient notes
- Choose starchy potatoes: Russet potatoes work well because they soften into the cream while still giving the casserole enough structure to slice and serve.
- Season carefully: Anchovy fillets vary widely in saltiness, so keep the added salt modest and adjust at the table if needed.
- Cut the potatoes evenly: Thin, even matchsticks help the potatoes cook at the same rate and prevent firm pieces in the finished bake.
Texture tips
- Avoid a watery bake: Pat the cut potatoes dry if they release a lot of moisture before layering them with the cream.
- Add breadcrumbs later: Scattering the buttered breadcrumbs near the end helps them brown and crisp without burning before the potatoes are tender.
- Let the cream settle: Press the layered potatoes down gently after adding the cream so it reaches between the layers rather than sitting only on top.
Make-ahead tips
- Prepare the onions ahead: The onions can be softened in advance and chilled, then layered with the potatoes and anchovies before baking.
- Reheat gently: Reheat leftovers covered in a 180°C (355°F) oven until piping hot, uncovering briefly if the topping needs re-crisping.
- Best texture on the day: The casserole keeps well in the fridge, but the breadcrumb topping is at its crispest shortly after baking.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Put the butter in a saucepan over a low heat to melt, then pour about a third into a baking dish and tilt to coat the base.
- Thinly slice the onion. Cook it gently in the saucepan with another third of the melted butter for 10 to 12 minutes, stirring often, until soft and sweet but not browned.
- Peel the potatoes and cut them into thin matchsticks, about 3 to 4 mm thick (a mandoline helps). Pat them dry if they seem very wet so the casserole bakes up creamy rather than watery.
- Layer half the potatoes in the dish, seasoning lightly with some of the fine sea salt and white pepper. Scatter over half the onions and half the anchovy fillets, then repeat with the remaining potatoes, onions and anchovies.
- Pour the double cream evenly over the top. Press the potatoes down gently so the cream settles between the layers, then bake for 45 minutes until bubbling and the potatoes are nearly tender when pierced with a knife.
- Mix the breadcrumbs with the remaining melted butter and scatter over the casserole. Return to the oven for 10 minutes until the top is golden and crisp, then rest for 5 minutes before serving.
Recipe notes
Tips
- Slice the potatoes evenly so they cook at the same rate; if the top colours too quickly, loosely cover with foil for the last part of baking.
- Anchovies vary in saltiness, so season the potatoes lightly at first and rely on the anchovies for most of the seasoning.
- For anyone who is pregnant, elderly, or immunocompromised, make sure the casserole is baked until piping hot throughout.
Substitutions
- Replace Breadcrumbs with panko breadcrumbs for a lighter, crunchier topping.
- Replace Double cream with single cream for a lighter result, but expect a looser, less rich casserole.
- Replace White pepper with black pepper for a slightly sharper, more aromatic finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven for 20 to 25 minutes until piping hot; cover loosely if the topping is browning too much.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (25min active)
- Difficulty: Medium
- Cuisine: Nordic
-
Allergens:
Fish Gluten Milk Wheat
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