Jansson’s Temptation (Swedish Potato and Anchovy Gratin)
Why this recipe works
- Deep savoury flavour: Softened onion, anchovy fillets and dairy create a rich, salty-sweet base without needing many ingredients.
- Tender, creamy potatoes: Fine-cut potatoes absorb the cream and milk as they bake, giving the gratin a soft, cohesive texture.
- Golden breadcrumb topping: Breadcrumbs add a crisp surface that balances the richness of the creamy potato layers underneath.
Get the most out of this recipe
Authenticity notes
- Layered rather than mashed: Jansson’s Temptation is built in layers, with potatoes, onion and fish baked together so the cream settles through the dish.
- About the anchovies: In Sweden, the fish used is often a spiced anchovy-style sprat. Standard anchovy fillets give a stronger, saltier result, so season with care.
Ingredient notes
- Choose the right potato: Yukon Gold potatoes work well because they hold their shape while becoming creamy in the centre.
- Cut evenly: Fine matchsticks or very thin slices help the potatoes cook through before the topping becomes too dark.
Texture tips
- For a deeper crust: Let the breadcrumbs bake uncovered at the end so the surface can turn crisp and golden.
- Control browning: If the top colours too quickly, cover the dish loosely with foil, then uncover near the end to finish the crust.
Make-ahead tips
- Make ahead: The gratin can be baked ahead, cooled completely and refrigerated for serving later.
- Reheat gently: Reheat in a 180°C (355°F) oven until piping hot, adding a little milk if the gratin looks dry.
- Best texture: The topping is crispest on the day it is baked, though leftovers still reheat well.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Melt a little of the butter and use it to grease a baking dish.
- Thinly slice the onion. Melt the remaining butter in a frying pan over a low to medium heat, then cook the onion for 12 to 15 minutes until soft and sweet, without letting it brown.
- Peel the potatoes and cut them into fine matchsticks, or slice very thinly. Put the potatoes in a mixing bowl and toss with the fine sea salt and white pepper.
- Layer half the potatoes in the dish, then scatter over half the softened onion and half the anchovy fillets. Repeat with the remaining potatoes, onion and anchovies, keeping the top layer as potatoes.
- Stir together the double cream and whole milk, then pour it evenly over the gratin. Press down gently so the liquid settles between the potatoes.
- Scatter the breadcrumbs over the top. Bake for 45 to 50 minutes until bubbling, deeply golden, and the potatoes are tender when pierced with a knife.
- Rest for 5 minutes before serving so the cream settles slightly. Serve hot.
Recipe notes
Tips
- For the best texture, cut the potatoes into fine matchsticks so they cook through before the top over-browns.
- If the top is browning too quickly, cover loosely with foil for the final 10 to 15 minutes, then uncover to finish colouring.
- This dish contains fish and dairy; if serving vulnerable groups, ensure it is baked until piping hot throughout.
Substitutions
- Replace whole milk with more double cream for an even richer gratin.
- Replace breadcrumbs with panko breadcrumbs for a lighter, crunchier topping.
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; add a splash of whole milk if it looks dry.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 25min (25min active)
- Difficulty: Medium
- Cuisine: Nordic
-
Allergens:
Fish Gluten Milk Wheat
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