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Prep time
15 minutes
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Cook time
1 hour 15 minutes
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Serves
8 to 10
Author Notes
Jansson's Temptation—or Jansson's Frestelse, as we say in Swedish—is an essential dish at Christmas. It’s a version of a potato gratin that’s layered with anchovies (traditionally, Swedish sprats). It’s incredibly simple to make, requiring just a few ingredients and minimal hands-on cooking. In our family, my grandpa Bengt has always been the Jansson’s expert, so I gave him a call to learn his secrets.
My first question was about the difference between Swedish and American anchovies. Unlike anchovies, which are typically just salted, Swedish sprats (ansjovis) are pickled in a vinegar brine similar to the one used for matjessill (spiced herring). However, since sprats can be harder to find outside Sweden, Bengt said regular American anchovies work just fine. His tip: use fewer anchovies and make sure to drain them rather than adding the liquid. If you're making this in Sweden, include the liquid in the milk mixture and increase the overall amount of anchovy filets slightly.
Next, Bengt said he always uses starchy potatoes for Jansson’s. While some people prefer waxy potatoes for gratin-style dishes, he swears by starchy ones because they absorb more liquid, resulting in a better texture. He also mentioned that he often substitutes leeks for onions—a variation I’ll definitely try next time.
Finally, he noted that the milk and cream measurements might need to be adjusted as you cook. You may need to add more to ensure the dish is creamy and not too dry, so use your judgment and keep an eye on it.
—Nea Arentzen
Ingredients
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2 tablespoons
butter
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2
medium yellow onions (or 6-inch leek), chopped
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10 to 12
medium starchy potatoes (roughly 2 lbs), cut into fries
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10
anchovies, liquid drained and chopped (see tip)
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1 to 1 1/2 cups
whole milk
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1 to 1 1/2 cups
heavy cream
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a
pinch of kosher salt
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freshly ground black pepper
Directions
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Preheat the oven to 400ºF/200ºC with a rack in the center position. Lightly butter a 9x13-inch baking dish.
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In a large skillet over medium heat, melt the butter and add the chopped onion (or leek; see tip); saute until softened and translucent, about 5 minutes.
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To the prepared baking dish, spread out half of the potatoes. Evenly distribute all of the sauteed onion on top, then sprinkle with all of the chopped anchovies. Add the remaining potatoes.
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In a liquid measuring cup, combine the milk and cream. Pour it evenly over the potatoes. Season with salt and freshly ground black pepper. If you’d like, you can also sprinkle breadcrumbs over top too, but typically he leaves those out.
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Cover with tin foil and bake until the potatoes are tender and there’s almost no visible liquid left (if it looks dry, add more milk and cream), 30 minutes. Uncover and bake until the potatoes are dark golden brown, an additional 15 to 20 minutes.
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Serve seasoned with more salt and pepper to taste.
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