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Jansson’s temptation “Janssons frestelse” is a creamy potato and anchovy stew. The dish is named after Pelle Jansson, a Swedish opera singer who loved food in the early 20th century. This is a classic on the Swedish Christmas table, but Jansson’s temptation can be eaten at any time of year.
Jansson’s TemptationPrint Add to Collection Go to Collections
- 2 kg potatoes
- 1 onion
- 100 g anchovy fillets in a jar
- 4 dl whole milk
- 1 teaspoon sugar
- ½ teaspoon white pepper
- 1 bunch dill
- 2 tbsp butter
- First mix the milk, sugar and pepper. Chop the onion.
- Preheat the oven to 225°C.
- Peel the potatoes and chop them into sticks. An kitchen all-purpose machine / slicer is a huge help here.
- Grease a casserole dish with butter and place half the potatoes in the dish.
- Top the potatoes with the anchovies and half the dill. Then top evenly with the remaining potatoes.
- Drizzle the whole thing with anchovy broth and sugar syrup.
- Bake the Jansson’s temptation under foil for 35 minutes.
- Then remove the foil, reduce the oven temperature to 200°C and gratinate for 25 minutes so that the Jansson’s temptation gets a nice colour.
Nutrition (values are an approximate guide)
Last Updated on June 2, 2022 by Flavorado