Jansson’s Temptation — Janssons frestelse in Swedish — is a creamy potato and anchovy casserole that’s earned its place among the great Nordic classics. The story goes that it’s named after Pelle Janzon, a food-loving Swedish opera singer. It’s a nice story — whether it’s the true one is another question, and we get into that below.
In Finland it’s sometimes filed under Christmas food, but the truth is it works just as well for a Sunday lunch, a cabin dinner, or any time you want something salty, rich and easy. The ingredients are humble, but the result is anything but everyday.
One thing worth knowing upfront: this isn’t a fishy casserole in the way people expect. What Swedish recipes call “ansjovis” are actually spiced, sugar-cured sprats — not true anchovies at all, which is also why English versions of this dish (this one included) usually just call for anchovy fillets instead, since they’re what you can actually find on a normal supermarket shelf. Whichever jar you use, they don’t make the dish taste of fish — they add depth, saltiness and umami. If you’ve never cooked with anchovies in a warm dish before, this is a good place to start.
How you cut the potatoes matters more than you’d think. Thin, even matchsticks cook evenly and soak up the creamy milk and anchovy flavour properly. A mandoline makes quick work of it, but a sharp knife does the job just as well.
Serve it with a sharp green salad or another lightly acidic side to cut through the richness. Pickled beetroots are great match as well!
FAQ – Frequently Asked Questions
Can I make Jansson’s Temptation ahead of time?
Yes. You can assemble the dish in the fridge up to a day ahead. Bake it just before serving.
What does Jansson’s Temptation taste like?
Creamy and salty. The anchovy doesn’t dominate — it supports the flavour of the potato and cream rather than overpowering it.
Can I substitute the anchovies?
Technically yes — with regular salted anchovies, for instance — but at that point it stops being a true Jansson’s Temptation.
Is Jansson’s Temptation really named after an opera singer?
Probably not, despite the popular story. The dish is usually linked to Pelle Janzon, a food-loving 19th-century Swedish opera singer, but food historians consider that unlikely — the name didn’t appear until the late 1920s, decades after Janzon died. A more credible theory points to a 1928 Swedish film called Janssons frestelse, which a Stockholm hostess referenced when she served her own potato-and-anchovy bake under that name.
What wine goes with Jansson’s Temptation?
The intensely umami fish calls for a mineral-driven white wine, and the cream needs some acidity to cut through it. Nothing too delicate here — a fairly robust white works best. You’ll find that style in white Bordeaux, among other places.
Learn More
https://en.wikipedia.org/wiki/Jansson’s_temptation
Jansson’s Temptation
Equipment
- 1 large baking dish
Ingredients
- 3 kg potatoes
- 1 onion
- 100 g anchovy fillets in a jar
- 5 dl whole milk
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 bunch dill
- 2 tbsp butter
Instructions
- 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.
Notes
- Don’t rinse the anchovies — the brine is part of the flavour.
- During the gratin stage, you can sprinkle breadcrumbs over the top for extra texture.
- Serve with a green salad or another lightly acidic side.
Nutrition
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