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
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