Indulge in the rich, comforting flavors of Swedish Jansson’s Temptation, a classic Scandinavian casserole made with layers of thinly sliced potatoes, sweet caramelized onions, savory pickled sprats or anchovies, and luscious cream. Baked to golden perfection, this traditional holiday dish is creamy, hearty, and irresistibly satisfying. Perfect for festive occasions like Christmas or Midsummer, or as a unique side dish for dinner parties, Jansson’s Temptation is a beloved favorite that brings authentic Nordic warmth to your table.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 minsIngredients
2 tbsp butter (plus more for greasing)
1 large yellow onion, thinly sliced
2 lbs waxy potatoes (e.g., Yukon Gold), peeled and cut into matchsticks
1 can Swedish anchovy fillets (Grebbestad or similar, NOT regular anchovies), drained and finely chopped
1 ¼ cups heavy cream
½ cup whole milk
½ tsp black pepper
Salt, to taste (optional, anchovies are already salty)
2 tbsp breadcrumbs
1 tbsp butter, cut into small pieces for dotting on top
1 Preheat oven to 375°F (190°C). Grease a medium baking dish (about 2-quart/2-liter size) with butter.
Caramelize the onions
2
In a skillet, melt 2 tablespoons butter over medium heat.
Add sliced onions and cook gently until soft and golden, about 10–15 minutes. Stir occasionally. Set aside.
Layer the casserole
3
Place ⅓ of the potatoes in the baking dish.
Add ½ of the caramelized onions and ½ of the chopped anchovies.
Repeat with another layer of potatoes, remaining onions, and anchovies.
Finish with the last ⅓ of the potatoes.
Mix and pour the cream mixture
4
In a bowl or measuring jug, combine cream, milk, and black pepper.
Pour this mixture evenly over the layered dish.
Top with breadcrumbs and butter
6 Bake uncovered for about 1 hour , or until the potatoes are tender, the top is golden brown, and the cream has mostly absorbed.
Rest and serve
Ingredients Ingredients
2 tbsp butter (plus more for greasing)
1 large yellow onion, thinly sliced
2 lbs waxy potatoes (e.g., Yukon Gold), peeled and cut into matchsticks
1 can Swedish anchovy fillets (Grebbestad or similar, NOT regular anchovies), drained and finely chopped
1 ¼ cups heavy cream
½ cup whole milk
½ tsp black pepper
Salt, to taste (optional, anchovies are already salty)
2 tbsp breadcrumbs
1 tbsp butter, cut into small pieces for dotting on top
Directions 1 Preheat oven to 375°F (190°C). Grease a medium baking dish (about 2-quart/2-liter size) with butter.
Caramelize the onions
2
In a skillet, melt 2 tablespoons butter over medium heat.
Add sliced onions and cook gently until soft and golden, about 10–15 minutes. Stir occasionally. Set aside.
Layer the casserole
3
Place ⅓ of the potatoes in the baking dish.
Add ½ of the caramelized onions and ½ of the chopped anchovies.
Repeat with another layer of potatoes, remaining onions, and anchovies.
Finish with the last ⅓ of the potatoes.
Mix and pour the cream mixture
4
In a bowl or measuring jug, combine cream, milk, and black pepper.
Pour this mixture evenly over the layered dish.
Top with breadcrumbs and butter
6 Bake uncovered for about 1 hour , or until the potatoes are tender, the top is golden brown, and the cream has mostly absorbed.
Rest and serve
Swedish Jansson’s Temptation
