Janssons Frestelse

Name: Janssons Frestelse
Prep time: PT30 minutes
Cook time: PT50-60 minutes
Total time: PT1 hour 20 minutes - 1 hour 30 minutes
Yield: 6
Cuisine: Sweden
Ingredients: 1kg undefined Waxy potatoes (like Yukon Gold or similar); 125g tin undefined Swedish anchovy fillets (ansjovis); 2 large undefined Yellow onions; 400ml undefined Heavy cream (35% fat); 100ml undefined Whole milk; 3 tablespoons undefined Reserved anchovy brine; 50g undefined Unsalted butter; 3 tablespoons undefined Fine dry breadcrumbs; 1/2 teaspoon, or to taste undefined White pepper

Jansson's Temptation

Jansson's Temptation is a beloved Swedish potato gratin, traditionally served during Christmas. It features thinly sliced potatoes layered with sweet, caramelized onions and the distinct umami of Swedish anchovies (ansjovis), all baked in a rich cream and milk mixture until golden and bubbling. Its name is a playful nod to opera singer Pelle Janzon, who was rumored to be a fan.

準備時間30 minutes

調理時間50-60 minutes

合計時間1 hour 20 minutes - 1 hour 30 minutes

分量6

難易度Easy

2件の編集· Feb 8

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Janssons Frestelse - Sweden traditional dish

🧂 材料

1kg Waxy potatoes (like Yukon Gold or similar)
125g tin Swedish anchovy fillets (ansjovis)
2 large Yellow onions
400ml Heavy cream (35% fat)
100ml Whole milk
3 tablespoons Reserved anchovy brine
50g Unsalted butter
3 tablespoons Fine dry breadcrumbs
1/2 teaspoon, or to taste White pepper

👨‍🍳 作り方

1
Preheat your oven to 200°C (400°F). Prepare the potatoes by peeling them and cutting them into very thin matchsticks (julienne), about 3-4mm thick. To prevent browning while you work, you can keep the cut potatoes submerged in a bowl of cold water. Drain them thoroughly before layering.
⏱️ 15 minutes
2
Melt 25g of the butter in a large skillet over medium heat. Add the thinly sliced onions and sauté gently, stirring occasionally, until they are very soft, translucent, and a beautiful golden-brown color. This caramelization process takes about 10-15 minutes and is crucial for developing the dish's sweet, savory depth. Avoid burning them.
⏱️ 15 minutes
3
Generously butter a large, oval gratin dish (approximately 25x18 cm or 10x7 inches). Layer half of the drained potato matchsticks evenly in the dish. Season this layer with white pepper. Do not add salt at this stage, as the anchovies are quite salty.
⏱️ 5 minutes
4
Spread the softened, golden onions evenly over the potato layer. Next, arrange the drained anchovy fillets in a decorative lattice pattern over the onions. Ensure the brine from the anchovy tin is reserved for later.
⏱️ 5 minutes
5
Top the anchovies with the remaining potato matchsticks, distributing them evenly. In a separate bowl or jug, whisk together the heavy cream, milk, and the reserved 3 tablespoons of anchovy brine. Pour this liquid mixture evenly over the potatoes and onions. The liquid should come about three-quarters of the way up the sides of the potatoes.
⏱️ 5 minutes
6
Dot the remaining 25g of butter (cut into small pieces) over the top of the gratin. Sprinkle the fine breadcrumbs evenly over the surface. Place the dish on a baking sheet (to catch any potential drips) and bake in the preheated oven at 200°C (400°F) for 20 minutes, or until the liquid is bubbling around the edges and the top is beginning to turn golden.
⏱️ 20 minutes
7
Reduce the oven temperature to 175°C (350°F). Continue baking for another 30-40 minutes, or until the gratin is a deep golden brown on top and the potatoes are completely tender when pierced with a sharp knife or skewer. The center should be creamy and bubbling.
⏱️ 30-40 minutes
8
Remove the Jansson's Frestelse from the oven and let it rest for at least 5-10 minutes before serving. This allows the gratin to set slightly, making it easier to serve. It is a classic accompaniment to the Swedish Christmas smörgåsbord but is delicious served as a side dish with roasted meats or fish, or as a light main course with a crisp green salad.
⏱️ 5-10 minutes rest

調理履歴を記録する

💡 プロのコツ

✓Swedish ansjovis are typically sweeter and milder than Mediterranean anchovies, which are often salt-cured. If using Mediterranean anchovies, you might want to rinse them lightly or use slightly less brine.
✓Allowing the Jansson's Frestelse to rest after baking is crucial for its texture. It prevents it from being too loose and allows the flavors to meld.
✓This dish reheats exceptionally well and is often considered even better the next day, making it a great make-ahead option.
✓Using waxy potatoes (like Yukon Gold, Desiree, or similar) is recommended because they hold their shape well when sliced thinly and baked, preventing the gratin from becoming mushy.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For an extra crispy topping, increase the breadcrumbs or add a sprinkle of grated Parmesan cheese along with the breadcrumbs.
Some recipes incorporate a small amount of cream cheese or crème fraîche into the cream mixture for added richness and a slightly tangy note.
A 'lighter' version can be made by substituting some of the heavy cream with a lower-fat milk or even a plant-based alternative, though this will affect the final richness and texture.