Traditional Janssons Temptation
Experience the comforting flavors of Sweden with Traditional Janssons Temptation, a creamy, savory potato casserole that’s a favorite in Scandinavian cuisine. This classic dish layers tender waxy potatoes with sweet sautéed onions, briny Swedish-style anchovies, and a luscious blend of heavy cream and milk, all baked to golden perfection under a crispy breadcrumb topping. Perfect for cozy family dinners or as a standout addition to festive holiday spreads, this recipe balances simplicity with rich, indulgent flavors. Ready in under 90 minutes, it’s an authentic taste of Swedish tradition that’s as satisfying as it is easy to prepare. Serve piping hot and enjoy a true taste of Nordic comfort food. Keywords: Swedish potato casserole, Janssons Temptation recipe, traditional Scandinavian dish, creamy potato bake.
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Recipe Information
Ingredients
- 800 g waxy potatoes
- 2 medium yellow onion
- 125 g anchovy filets (Swedish style, or sprats in oil)
- 300 ml heavy cream
- 100 ml whole milk
- 40 g unsalted butter
- 3 tbsp breadcrumbs
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat the oven to 200°C (390°F). Grease a 9x13-inch baking dish with a small amount of butter.
Peel the potatoes and slice them into thin matchstick strips (around 3-4 mm thick). Alternatively, use a mandoline for uniform thickness. Place them in a bowl of cold water to prevent browning.
Peel and thinly slice the yellow onions. In a frying pan, melt 20g of butter over medium heat and sauté the onions until soft and translucent, about 5-7 minutes.
Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
Layer one-third of the potato strips evenly across the bottom of the prepared baking dish. Spread half of the sautéed onions over the potatoes. Lay half of the anchovy fillets on top, evenly distributed.
Repeat the layering process with another third of the potatoes, the remaining onions, and the remaining anchovies.
Finish with the final layer of potatoes on top. Lightly season the potatoes with salt and black pepper.
In a small saucepan, gently heat the heavy cream and milk until warm (do not boil). Pour the mixture evenly over the layered potatoes in the dish.
Dot the top with the remaining 20g of butter, cut into small pieces, and sprinkle the breadcrumbs evenly over the surface.
Bake in the preheated oven for 50-60 minutes, or until the potatoes are tender and the top is golden brown and crispy. Test doneness by inserting a knife into the center — it should glide through easily.
Remove from the oven and let the casserole rest for 5-10 minutes before serving. Serve hot, and enjoy this Swedish classic!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 688 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
