Jansson's Frestelse

Name: Jansson's Frestelse
Prep time: PT30 minutes
Cook time: PT55-60 minutes
Total time: PT1 hour 30 minutes
Yield: 6
Cuisine: Sweden
Ingredients: 1 kg Potatoes (Waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape.); 2 tins (approx. 100g each) Swedish anchovies (ansjovis) (These are key! They are spiced sprats, milder and sweeter than Mediterranean anchovies. If unavailable, use regular anchovies sparingly (see step 3).); 2 large Onions (Yellow or white onions are suitable.); 400 ml Heavy cream (Also known as whipping cream.); 40 g Unsalted butter (Plus extra for greasing the dish and dotting the top.); 1/2 tsp White pepper (Freshly ground is preferred for best flavor.); 3 tbsp Breadcrumbs (Panko or regular fine breadcrumbs.)

Jansson's Temptation

Jansson's Temptation is a beloved Swedish Christmas classic, a rich and creamy potato gratin infused with the savory flavor of Swedish anchovies (ansjovis) and sweet, softened onions. This dish is surprisingly approachable, even for those wary of anchovies, as their flavor mellows beautifully during baking.

準備時間30 minutes

烹飪時間55-60 minutes

總計時間1 hour 30 minutes

份量6

難度Easy

2 個編輯· Feb 8

製作您的版本

Jansson's Frestelse - Sweden traditional dish

🧂 食材

1 kg Potatoes(Waxy potatoes like Yukon Gold or red potatoes work best as they hold their shape.)
2 tins (approx. 100g each) Swedish anchovies (ansjovis)(These are key! They are spiced sprats, milder and sweeter than Mediterranean anchovies. If unavailable, use regular anchovies sparingly (see step 3).)
2 large Onions(Yellow or white onions are suitable.)
400 ml Heavy cream(Also known as whipping cream.)
40 g Unsalted butter(Plus extra for greasing the dish and dotting the top.)
1/2 tsp White pepper(Freshly ground is preferred for best flavor.)
3 tbsp Breadcrumbs(Panko or regular fine breadcrumbs.)

👨‍🍳 步驟

1
Preheat your oven to 200°C (400°F). Lightly grease a medium-sized baking dish (approx. 20x30 cm or 8x12 inches) with butter.
⏱️ 5 minutes
2
Peel the potatoes. Using a mandoline or a sharp knife, cut them into very thin matchsticks (julienne), about 3-5mm thick. It's crucial not to rinse the potatoes after cutting; the natural starch is needed to help thicken the creamy sauce.
⏱️ 15 minutes
3
Slice the onions thinly into half-moons. Melt 20g of the butter in a skillet over medium heat. Add the sliced onions and cook gently, stirring occasionally, until they are very soft, translucent, and slightly sweet, but not browned. This should take about 10-15 minutes. Remove from heat.
⏱️ 15 minutes
4
Drain the tins of Swedish anchovies, reserving about 2 tablespoons of the brine. Roughly chop the anchovies into smaller pieces. If you are using regular Mediterranean anchovies, use only 1 tin (or less) and consider omitting the brine or using only 1 teaspoon of it, as they are much saltier and stronger.
⏱️ 5 minutes
5
Assemble the gratin: Layer half of the julienned potatoes evenly in the prepared baking dish. Scatter all the softened onions and the chopped anchovies over the potatoes. Top with the remaining potatoes, arranging them neatly.
⏱️ 5 minutes
6
Pour half of the heavy cream (200ml) and the reserved 2 tablespoons of anchovy brine evenly over the potato layers. Season with the white pepper. You likely won't need extra salt due to the anchovies.
⏱️ 2 minutes
7
Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 30 minutes. This initial baking allows the potatoes to start softening.
⏱️ 30 minutes
8
Remove the foil. Pour the remaining 200ml of heavy cream over the top. Sprinkle the breadcrumbs evenly over the surface, then dot the remaining 20g of butter (cut into small pieces) over the breadcrumbs. Return the dish to the oven, uncovered.
⏱️ 3 minutes
9
Continue baking for another 25-30 minutes, or until the top is golden brown and crispy, and the potatoes are completely tender when pierced with a knife or skewer. The cream should be bubbling gently around the edges.
⏱️ 25-30 minutes
10
Remove from the oven and let the Jansson's Frestelse rest for at least 10 minutes before serving. This resting period allows the gratin to set slightly, making it easier to serve and preventing it from being too soupy.
⏱️ 10 minutes

追蹤您的烹飪記錄

💡 專業提示

✓The specific type of Swedish 'ansjovis' (spiced sprats in brine) is crucial for the authentic flavor. Regular anchovies can be a substitute but use them cautiously as they are much saltier and more pungent.
✓Do not rinse the potatoes after julienning. The starch clinging to the potato strands is essential for achieving a creamy, thickened sauce.
✓Adding the cream in two stages helps prevent the gratin from overflowing during the initial baking phase.
✓For an extra crispy top, you can briefly place the dish under the broiler (grill) for the last minute or two, watching very carefully to prevent burning.
✓Jansson's Frestelse is often considered even more delicious the next day, making it a great make-ahead dish for holiday gatherings.

✨ 創意點子

發揮創意，製作屬於您自己的食譜版本

Add sautéed mushrooms along with the onions for an earthy flavor.
For an extra rich gratin, substitute some of the cream with milk or half-and-half.
Serve in individual ramekins for elegant single portions.